Composition and Physicochemical Properties of Chevon Patties Containing Oat Bran-Reference-Cited by-同舟云学术

Composition and Physicochemical Properties of Chevon Patties Containing Oat Bran

Published:1999-07 Issue:4 Volume:64 Page:597-600
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Dawkins N.L.¹,Phelps O.¹,McMillin K.W.²,Forrester I.T.³

Affiliation:

1. Authors Dawkins and Phelps are affiliated with the Dept. of Human Nutrition and Food, Southern Univ. and A&M College, 204 P.E. Thrift Hall, Baton Rouge, LA 70813.

2. Author McMillin is with the Animal Science Dept., Louisiana State Univ., Baton Rouge, LA.

3. Author Forrester is with the Dept. of Nutrition & Food, Alcorn State Univ., Lorman, MS. Direct inquiries to Dr. N. L. Dawkins.

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1365-2621.1999.tb15092.x

Reference26 articles.

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2. Oats: Chemistry and Technology 1986 Am. Assoc. Cereal Chem. J.W. Anderson W.L. Chen F.H. Webster Cholesterol‐lowering properties of oat products 309 333

3. Optimizing Quality of Frankfurters Containing Oat Bran and Added Water

4. J.M. Fernandez Potential for goat production in the South: Impact of the boer goat Proceedings of the Potential for the Boer Goat in the Southern United States 1994 Louisiana State University Agricultural Center 1 9

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