GLANDLESS COTTONSEED, PEANUT AND SOY PROTEIN INGREDIENTS IN GROUND-BEEF PATTIES - EFFECT ON RANCIDITY AND OTHER QUALITY FACTORS

被引：35

作者：

ZIPRIN, YA

RHEE, KS

CARPENTER, ZL

HOSTETLER, RL

TERRELL, RN

RHEE, KC

机构：

[1] TEXAS A&M UNIV,TEXAS AGR EXPT STN,DEPT ANIM SCI,COLLEGE STN,TX 77843

[2] TEXAS A&M UNIV,TEXAS ENGN EXPT STN,CTR FOOD PROTEIN RES & DEV,COLLEGE STN,TX 77843

来源：

JOURNAL OF FOOD SCIENCE | 1981年 / 46卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1981.tb14530.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：58 / 61

页数：4

相关论文

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