Comparison of Lipoxygenase-Null and Lipoxygenase-Containing Soybeans for Foods
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Publisher
AOCS Publishing
Link
http://www.crcnetbase.com/doi/pdf/10.1201/9781439831977.ch12
Reference73 articles.
1. Soy products for the meat industry
2. Cholesterol Content and Sensory Analysis of Ground Pork as Influenced by Fat Level and Heating
3. Physical and Sensory Characteristics of Low-Fat Fresh Pork Sausage Processed with Various Levels of Added Water
4. Isoflavone Content in Commercial Soybean Foods
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