Effect of liquid whole egg, fat and textured soy protein on the textural and cooking properties of raw and baked patties from goat meat-Reference-Cited by-同舟云学术

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Effect of liquid whole egg, fat and textured soy protein on the textural and cooking properties of raw and baked patties from goat meat

Published:2002-08 Issue:4 Volume:53 Page:377-385
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Gujral Hardeep Singh,Kaur Amrit,Singh Narpinder,Sodhi Navdeep Singh

Publisher

Elsevier BV

Subject

Food Science

Reference24 articles.

1. Frankfurter type sausage. Effect of TSP on their technological and sensory properties;Ambrosiadis;Fleischwirtschaft,1994

2. Effect of baffalo fat, whole egg liquid and fillers on the quality of baffalo meat patties;Anjaneyulu;Indian Food Packer,1990

3. Effect of fat and phosphate on the quality of raw and precooked baffalo meat patties;Anjaneyulu;Journal of Food Science and Technology,1991

4. Physical and sensory properties of reduced fat breakfast sausages;Barbut;Journal of Muscle Foods,1995

5. Food texture and viscosity;Bourne,1982

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