Effect of Soy Level and Storage Time on the Quality Characteristics of Ground Beef Patties
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1981.tb04457.x/fullpdf
Reference21 articles.
1. Anonymous . 1973 . Textured soy protein for ground beef mixes. Western Meat Industry. July.
2. FRESHLY COOKED AND COOKED, FROZEN REHEATED BEEF AND BEEF-SOY PATTIES
3. BEEF PATTIES: THE EFFECT OF TEXTURED SOY PROTEIN AND FAT LEVELS ON QUALITY AND ACCEPTABILITY
4. Multiple Range and Multiple F Tests
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