OpenAGRICOLA

Interaction effects of soybean oil, coconut oil, palm oil and simmering treatment on low fat emulsified meatballs.

Journal Title:

Journal of food engineering.

Journal Volume/Issue:

2003 Jan., v. 56, no. 1

Main Author:

Hsu, S.Y.

Other Authors:

Yu, S.H.

Format:

Article

Language:

English

Subjects:

pork
meat products
cooking quality
soybean oil
coconut oil
palm oils
low fat foods
traditional foods
cooking
sensory properties
palatability
ingredients
appearance (quality)
texture

View in NAL's Catalog:

IND43617021