Sodium reduction strategies through use of meat extenders (white button mushrooms vs. textured soy) in beef patties-Reference-Cited by-同舟云学术

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Sodium reduction strategies through use of meat extenders (white button mushrooms vs. textured soy) in beef patties

Published:2019-01-21 Issue:2 Volume:7 Page:506-518
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Wong Kristin M.¹^ORCID,Corradini Maria G.¹^ORCID,Autio Wesley²,Kinchla Amanda J.¹^ORCID

Affiliation:

1. Department of Food Science University of Massachusetts Amherst Massachusetts

2. Stockbridge School ofAgriculture University of Massachusetts Amherst Massachusetts

Funder

National Institute of Food and Agriculture

U.S. Department of Agriculture

University of Massachusetts

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.824

Reference52 articles.

1. EVALUATING RHEOLOGICAL PROPERTIES OF MOZZARELLA CHEESE BY THE SQUEEZING FLOW METHOD

2. Quality characteristics of light pork burgers fortified with soy protein isolate

3. ATTRIBUTES OF LOW-FAT BEEF BURGERS MADE FROM FORMULATIONS AIMED AT ENHANCING PRODUCT QUALITY

4. Salt in processed foods: collaborative research project;Angus F.;Leatherhead Food International,2005

5. Sensory profile of beef beef with reduced sodium content;Barbosa C.C.;Acta Scientarium,2015

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