Frozen, precooked beef and beef-soy loaves . Eating quality, fat, moisture, and thiamin content
- 1 July 1974
- journal article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 65 (1), 35-40
- https://doi.org/10.1016/s0002-8223(21)11577-9
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Protein concentrates and cellulose as additives in meat loavesJournal of the American Dietetic Association, 1972
- STABILITY OF THIAMINE TO HEATPublished by Elsevier ,1943
- FATE OF THIAMINE IN THE DIGESTIVE SECRETIONSPublished by Elsevier ,1941