Eating Quality of Ground Chicken-Soy Patties
Open Access
- 1 July 1976
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 55 (4), 1553-1556
- https://doi.org/10.3382/ps.0551553
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Palatability of Ground Turkey and Beef Containing SoyPoultry Science, 1975
- FRESHLY COOKED AND COOKED, FROZEN REHEATED BEEF AND BEEF‐SOY PATTIESJournal of Food Science, 1975
- QUALITY CHARACTERISTICS OF SOY‐SUBSTITUTED GROUND BEEF, PORK AND TURKEY MEAT LOAVESJournal of Food Science, 1975
- Textured proteins in meats and meat‐like productsJournal of Oil & Fat Industries, 1974
- EFFECT OF VARYING THE RATIO OF BEEF AND TEXTURED VEGETABLE PROTEIN NITROGEN ON PROTEIN NUTRITIVE VALUE FOR HUMANSJournal of Food Science, 1973