Huang, S. C., D. F. Hwang, S. P. Chi and C. Y. Shiau 2006. Effects of rice bran, inulin and CMC on sensory characteristics of pork meatballs using response surface methodology. J. Chin. Soc. Anim. Sci., 35, 55-66.
作者:
黃登福
發表年度:
2006
著作類別:
期刊論文
著作名稱:
Huang, S. C., D. F. Hwang, S. P. Chi and C. Y. Shiau 2006. Effects of rice bran, inulin and CMC on sensory characteristics of pork meatballs using response surface methodology. J. Chin. Soc. Anim. Sci., 35, 55-66.