EFFECTS OF METHIONINE FORTIFICATION ON SOY PROTEIN AND BEEF-SOY PROTEIN MIXTURES

被引：3

作者：

ANDERSON, RH

SAARI, AL

MULLEY, EA

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1978.tb07437.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1878 / 1879

页数：2

共 11 条

[1]

ANDERSON RH, 1974, 4TH P INT C FOOD SCI, V5, P60

[2]

[Anonymous], 1970, OFFICIAL METHODS ANA

[3] FORTIFICATION OF DRY SOYBEAN-BASED FOODS WITH DL-METHIONINE [J].

BOOKWALTER, GN ;

WARNER, K ;

ANDERSON, RA ;

MUSTAKAS, GC ;

GRIFFIN, EL .

JOURNAL OF FOOD SCIENCE, 1975, 40 (02) :266-270

[4] NUTRITIONAL ASPECTS IN TEXTURED SOY PROTEINS [J].

HAMDY, MM .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1974, 51 (01) :A85-A90

[5] DEFATTED SOY FLOUR AND GRITS [J].

KELLOR, RL .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1974, 51 (01) :A77-A80

[6] BIOLOGICAL AND PHYSIOLOGICAL FACTORS IN SOYBEANS [J].

RACKIS, JJ .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1974, 51 (01) :A161-A174

[7]

1973, FED REG, V38, P6951

[8]

1973, FAO52 FAO NUTR M REP

[9]

1974, FED REG 20892, V39

[10]

1974, FED REG 11296, V39

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