Effect of Soy Level and Storage Time on the Quality Characteristics of Ground Beef Patties
- 1 November 1981
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 46 (6), 1662-1664
- https://doi.org/10.1111/j.1365-2621.1981.tb04457.x
Abstract
No abstract availableKeywords
This publication has 13 references indexed in Scilit:
- PLASMA PROTEIN ISOLATE AND TEXTURED SOY PROTEIN IN GROUND BEEF FORMULATIONSJournal of Food Science, 1979
- FACTORS ASSOCIATED WITH MICROBIAL GROWTH IN GROUND BEEF EXTENDED WITH VARYING LEVELS OF TEXTURED SOY PROTEINJournal of Food Science, 1978
- ADDITION OF TEXTURED SOY PROTEIN AND MECHANICALLY DEBONED BEEF TO GROUND BEEF FORMULATIONSJournal of Food Science, 1977
- BEEF PATTIES: THE EFFECT OF TEXTURED SOY PROTEIN AND FAT LEVELS ON QUALITY AND ACCEPTABILITYJournal of Food Science, 1975
- FRESHLY COOKED AND COOKED, FROZEN REHEATED BEEF AND BEEF‐SOY PATTIESJournal of Food Science, 1975
- Soy grits, flour, concentrates, and isolates in meat productsJournal of Oil & Fat Industries, 1974
- SOYA ADDITIVES IN BEEF PATTIESJournal of Food Science, 1974
- Reflectance as a Measure of Pork and Beef Muscle Tissue ColorJournal of Animal Science, 1969
- A distillation method for the quantitative determination of malonaldehyde in rancid foodsJournal of Oil & Fat Industries, 1960
- Multiple Range and Multiple F TestsBiometrics, 1955