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

Journal of Food Engineering

Volumn 56, Issue 1, 2003, Pages 105-109

  Hsu, S Y ^a,b   Yu, S H ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

^b UNIVERSITY OF GEORGIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ADHESIVES; EMULSIFICATION; VEGETABLE OILS; VISCOSITY;

EMULSIFIED MEATBALLS; SIMMERING;

MEATS;

ELAEIS; GLYCINE MAX;

EID: 0037209804     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(02)00154-1     Document Type: Article

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