TEXTURIZED SOY PROTEIN IN BEEF LOAVES - COOKING LOSSES, FLAVOR, JUICINESS AND CHEMICAL COMPOSITION

被引：7

作者：

CARLIN, F

ZIPRIN, Y

ZABIK, ME

KRAGT, L

POLSIRI, A

BOWERS, J

RAINEY, B

VANDUYNE, F

PERRY, AK

机构：

[1] MICHIGAN STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,E LANSING,MI 48824

[2] KANSAS STATE UNIV,DEPT FOODS & NUTR,MANHATTAN,KS 66506

[3] UNIV ILLINOIS,DIV FOODS & NUTR,URBANA,IL 61801

来源：

JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1978.tb02432.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：830 / 833

页数：4

共 21 条

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[9] COMPARISON OF PROTEIN NUTRITIONAL-VALUE OF TVP, METHIONINE-ENRICHED TVP AND BEEF FOR ADOLESCENT BOYS [J].

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[10] COMPOSITION, NUTRITIONAL, AND FUNCTIONAL PROPERTIES, AND QUALITY CRITERIA OF SOY PROTEIN CONCENTRATES AND SOY PROTEIN ISOLATES [J].

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