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
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
收藏
页码:830 / 833
页数:4
相关论文
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