Influences of xylol oligosaccharides on the physicochemicaland sensory properties of frozen Chinese-style meatball (Kung-Wan)
Yu-Bi Wu and Kuo-Wei Lin
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Influences of xylol oligosaccharides on the physicochemicaland sensory properties of frozen Chinese-style meatball (Kung-Wan)
Yu-Bi Wu and Kuo-Wei Lin