Effect of Various Animal and Vegetable Protein Materials on Replacing the Beef Component in a Meat Emulsion System
- 1 October 1976
- journal article
- research article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 9 (4), 216-221
- https://doi.org/10.1016/s0315-5463(76)73678-2
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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- Comparative functionality of soy proteins used in commercial meat food productsJournal of Oil & Fat Industries, 1975
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- EFFICACY OF PROTEIN ADDITIVES AS EMULSION STABILIZERS IN FRANKFURTERSJournal of Food Science, 1973
- UTILIZATION OF HIGH PROTEIN TISSUE POWDERS AS A BINDER/EXTENDER IN MEAT EMULSIONSJournal of Food Science, 1973