Nutritional quality of model low-fat pork patties manufactured with the use of soy protein isolate-Reference-Cited by-同舟云学术

Nutritional quality of model low-fat pork patties manufactured with the use of soy protein isolate

Published:2010-02 Issue:2 Volume:45 Page:193-199
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Danowska-Oziewicz Marzena

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2009.02115.x/fullpdf

Reference35 articles.

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2. Utilization of soy protein isolate and konjac blends in low-fat bologna (model system);Chin;Meat Science,1999

3. Commission Directive 98/64/EC of 3 September 1998, establishing Community methods of analysis for the determination of amino-acid, crude oils and fats, and olaquindox in feedingstuffs and amending Directive 71/393/EEC.

4. Development of reduced beany flavor full-fat soy paste for comminuted meat products;Das;Journal of Food Science,2006

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