Chemical composition and levels of non-meat proteins in meat brands extended with soy protein concentrate

Author:

Abdel-Aziz S.A.,Esmail S.A.,Hussein L.,Janssen F.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference10 articles.

1. Official methods of analysis;AOAC Association of Official Analytical Chemists,1990

2. Texturized soy protein in beef loaves; cooking losses, flavor, juiciness and chemical composition;Carlin;J. Food Science,1978

3. Federal Register U.S.A. (1978). 43(136).

4. Nutrient intakes among selected North American populations in the lipid research clinics prevalence study: Composition of fat intake;Goor;Am. J. Clin. Nutr.,1985

5. Relation of diet to LDL cholesterol, VLDL cholesterol and plasma total cholesterol and triglycerides in white adults, the lipid research clinics prevalence st;Gordon;Atheriosclerosis,1982

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