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| 題 名 | Effects of Partial Replacement of Pork Surimi with Radish Peel on Physicochemical and Sensory Characteristics of Kung-wan=蘿蔔皮部分取代豬肉糜對貢丸物化特性與感官品評的影響 |
|---|---|
| 作 者 | 蕭烟淨; 翁義銘; 劉華珊; 王璧娟; | 書刊名 | 臺灣農業化學與食品科學 |
| 卷 期 | 57:4 2019.08[民108.08] |
| 頁 次 | 頁181-188 |
| 分類號 | 463 |
| 關鍵詞 | 蘿蔔皮; 貢丸; 物化特性; 官能品評; 膳食纖維; Radish peel; Kung-wan; Physicochemical property; Sensory evaluation; Dietary fiber; |
| 語 文 | 英文(English) |