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pro vyhledávání: '"Lung-yueh Sun"'
Autor:
Lung-yueh Sun, 孫瓏月
88
Kung-wan is a very popular pork product in Chines communities. However, it is a health concern for consumers because of its high lipid content of over 30%. As part of a series of studies in developing low-fat Kung-wans, a four-factor center c
Kung-wan is a very popular pork product in Chines communities. However, it is a health concern for consumers because of its high lipid content of over 30%. As part of a series of studies in developing low-fat Kung-wans, a four-factor center c
Externí odkaz:
http://ndltd.ncl.edu.tw/handle/48946395051090045487
Autor:
Shun-Yao Hsu, Lung-Yueh Sun
Publikováno v:
Journal of Food Engineering. 73:246-252
A four-factor face-centered central composite design was adopted for studying the effects of salt (1.0–3.0%), phosphates (0.1–0.3%), potassium sorbate (0–0.2%) and sodium erythorbate (0–0.15%) on qualities of an emulsified meatball (kung-wan)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::84e2a2f68c719af0200e634524b28cd4
https://doi.org/10.1016/j.jfoodeng.2005.01.027
https://doi.org/10.1016/j.jfoodeng.2005.01.027
