QUALITY CHARACTERISTICS OF SOY‐SUBSTITUTED GROUND BEEF, PORK AND TURKEY MEAT LOAVES
- 1 May 1975
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 40 (3), 502-505
- https://doi.org/10.1111/j.1365-2621.1975.tb12515.x
Abstract
No abstract availableThis publication has 14 references indexed in Scilit:
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