ADDITION OF TEXTURED SOY PROTEIN AND MECHANICALLY DEBONED BEEF TO GROUND BEEF FORMULATIONS
- 1 January 1977
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 42 (1), 197-201
- https://doi.org/10.1111/j.1365-2621.1977.tb01251.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- A METHOD FOR MEASUREMENT OF THE EFFECT OF BLOOD PROTEIN CONCENTRATES ON THE BINDING FORCES IN COOKED GROUND BEEF PATTIESJournal of Food Science, 1976
- TEXTURED soy PROTEINS FOR USE IN BLENDED GROUND BEEF PATTIESJournal of Food Science, 1976
- BEEF PATTIES: THE EFFECT OF TEXTURED SOY PROTEIN AND FAT LEVELS ON QUALITY AND ACCEPTABILITYJournal of Food Science, 1975
- SOYA ADDITIVES IN BEEF PATTIESJournal of Food Science, 1974
- Multiple Range and Multiple F TestsBiometrics, 1955