BEEF PATTIES: THE EFFECT OF TEXTURED SOY PROTEIN AND FAT LEVELS ON QUALITY AND ACCEPTABILITY
- 1 September 1975
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 40 (5), 1065-1067
- https://doi.org/10.1111/j.1365-2621.1975.tb02268.x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- SOYA ADDITIVES IN BEEF PATTIESJournal of Food Science, 1974
- Soybean proteins. Their functional, chemical, and physical propertiesJournal of Agricultural and Food Chemistry, 1970
- A Comparison of Solvent and Thermal Techniques for Determining the Fat Content of Ground BeefJournal of Food Science, 1967