EFFECTS OF LEAN MEAT SOURCE AND LEVELS OF FAT AND SOY PROTEIN ON THE PROPERTIES OF WIENER-TYPE PRODUCTS-Reference-Cited by-同舟云学术

EFFECTS OF LEAN MEAT SOURCE AND LEVELS OF FAT AND SOY PROTEIN ON THE PROPERTIES OF WIENER-TYPE PRODUCTS

Published:1977-07 Issue:4 Volume:42 Page:875-878
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

SOFOS J. N.,ALLEN C. E.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1977.tb12627.x/fullpdf

Reference11 articles.

1. Plant proteins: Their role in the future

2. THE EFFECT OF TEXTURED SOY FLOUR PARTICLES ON THE MICROSCOPIC MORPHOLOGY OF FRANKFURTERS

3. D. G. Cornish, and R. E. Baldwin, 1975 . A group experience in sensory evaluation . Proceedings, 28th Annual Reciprocal Meat Conference of the American Meat Science Association. University of Missouri, Columbia, MO., June 15-18. p. 384 .

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