COMPARATIVE STUDY OF CORN GERM AND SOY PROTEINS UTILIZATION IN COMMINUTED MEAT PRODUCTS
Author:
Publisher
Wiley
Subject
Safety, Risk, Reliability and Quality,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.1992.tb00983.x/fullpdf
Reference25 articles.
1. FRESHLY COOKED AND COOKED, FROZEN REHEATED BEEF AND BEEF-SOY PATTIES
2. Corn Germ Protein Flour as an Extender in Broiled Beef Patties
3. Functionality of Fillers in Comminuted Meat Products
4. A SIMPLE METHOD FOR THE ISOLATION AND PURIFICATION OF TOTAL LIPIDES FROM ANIMAL TISSUES
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