Hwang, S. C., D. F. Hwang, S. P. Chi and C.Y. Shiau 2005. Effects of rice bran, inulin and CMC on physic-chemical properties of emulsified pork meatballs using response surface methodology. J. Chin. Soc. Anim. Sci., 34,291-300
作者:
黃登福
發表年度:
2005
著作類別:
期刊論文
著作名稱:
Hwang, S. C., D. F. Hwang, S. P. Chi and C.Y. Shiau 2005. Effects of rice bran, inulin and CMC on physic-chemical properties of emulsified pork meatballs using response surface methodology. J. Chin. Soc. Anim. Sci., 34,291-300