Table 4. The Sensory Evaluation of Meatballs Added Different Kinds of Food Proteins (Mean ± SD, n = 30)

From

Effects of Food Proteins on Sensory and Physico-Chemical Properties of Emulsified Pork Meatballs

C.K. Yeung, S.C. Huang

Journal of Food and Nutrition Research. 2018, 6(1), 8-12 doi:10.12691/jfnr-6-1-2