Soya products in meat, poultry and seafood
Author:
Affiliation:
1. ; Ralston Purina Company, Checkerboard Square; 63188 St. Louis MO
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference24 articles.
1. Utilization of vegetable proteins in meats of large cross sectional area
2. Salavatulina , R.M. G.L. Solntseva B.J. McAuley C.D. Decker Paper G-2 presented at the International Meat Research Congress Colorado Springs, CO 1980
3. EFFECTS OF SOY PROTEINS AND THEIR LEVELS OF INCORPORATION ON THE PROPERTIES OF WIENER-TYPE PRODUCTS
4. Composition, nutritional, and functional properties, and quality criteria of soy protein concentrates and soy protein isolates
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1. Measurement of Soy Contents in Ground Beef Using Near-Infrared Spectroscopy;Applied Sciences;2017-01-19
2. Effect of non-meat proteins, soy protein isolate and sodium caseinate, on the textural properties of chicken bologna;International Journal of Food Sciences and Nutrition;1996-01
3. Influence of Enzymatic Hydrolysis on Structure and Emulsifying Properties of Sardine (Sardina pilchardus) Protein Hydrolysates;Journal of Food Science;1990-11
4. Soy Protein Food Products;Soybean Utilization;1987
5. Isolated Soy Protein;New Protein Foods;1985
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