AVAILABILITY AND MICROBIAL STABILITY OF RETAIL BEEF-SOY BLENDS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1978.tb02294.x/fullpdf
Reference17 articles.
1. World protein markets-A supplier's view;Butz;J. Amer. Oil Chem. Soc.,1974
2. Total aerobic and coliform counts in beef-soy and chicken-soy patties during refrigerated storage;Craven;J. Food Protection,1977
3. Beef patties: The effect of textured soy protein and fat levels on quality and acceptability;Drake;J. Food Sci.,1975
4. Functional properties of added proteins correlated with properties of meat systems. Effect of concentration and temperature on water-binding properties of model system meat systems;Hermansson;J. Food Sci.,1975a
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