BEEF PATTIES: THE EFFECT OF TEXTURED SOY PROTEIN AND FAT LEVELS ON QUALITY AND ACCEPTABILITY-Reference-Cited by-同舟云学术

BEEF PATTIES: THE EFFECT OF TEXTURED SOY PROTEIN AND FAT LEVELS ON QUALITY AND ACCEPTABILITY

Published:1975-09 Issue:5 Volume:40 Page:1065-1067
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

DRAKE S. R.,HINNERGARDT L. C.,KLUTER R. A.,PRELL P. A.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1975.tb02268.x/fullpdf

Reference12 articles.

1. R.H. Anderson, and K.D. Lind, 1974 . Retention of water and fat in cooked patties of beef and beef extended with textured vegetable protein. Program of the 34th Annual Meeting of the Institute of Food Technologists, Paper No. 64.

2. A Comparison of Solvent and Thermal Techniques for Determining the Fat Content of Ground Beef

3. SOYA ADDITIVES IN BEEF PATTIES

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