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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