EFFECT OF SALT AND TEXTURED SOY LEVEL ON SENSORY CHARACTERISTICS OF BEEF PATTIES
- 1 March 1979
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 44 (2), 460-464
- https://doi.org/10.1111/j.1365-2621.1979.tb03812.x
Abstract
No abstract availableThis publication has 13 references indexed in Scilit:
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- EVALUATION OF BEEF PATTIES CONTAINING soy PROTEIN, DURING 12‐MONTH FROZEN STORAGEJournal of Food Science, 1976
- TEXTURED soy PROTEINS FOR USE IN BLENDED GROUND BEEF PATTIESJournal of Food Science, 1976
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- FRESHLY COOKED AND COOKED, FROZEN REHEATED BEEF AND BEEF‐SOY PATTIESJournal of Food Science, 1975
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