COMPARATIVE FUNCTIONALITY OF SOY PROTEINS USED IN COMMERCIAL MEAT FOOD PRODUCTS

被引：12

作者：

TERRELL, RN ^{[1
]}

STANIEC, WP ^{[1
]}

机构：

[1] GRIFFITH LABS,CHICAGO,IL 60609

来源：

关键词：

D O I：

10.1007/BF02545079

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：A263 / A266

页数：4

共 9 条

[1] SOY PROTEINS IN FRENCH PRODUCTS WITH A MEAT BASE [J].

LACOURT, A .

[2] SOY GRITS, FLOUR, CONCENTRATES, AND ISOLATES IN MEAT-PRODUCTS [J].

RAKOSKY, J .

ROBERTS, LH .

[4] SOY PROTEIN CONCENTRATES AND ISOLATES IN COMMINUTED MEAT SYSTEMS [J].

SCHWEIGER, RG .

[5]

TERRELL RN, 1973, 15 ANN MEAT SCIENC I

[6]

TERRELL RN, 1973, 19 ANN EUR MEAT RES

[7]

TERRELL RN, 1974, 16 ANN MEAT SCIENC I

[8] TEXTURED PROTEINS IN MEATS AND MEAT-LIKE PRODUCTS [J].

WILDING, MD .

[9] BEEF-SOY - CONSUMER ACCEPTANCE [J].

WOLFORD, KM ;

WOLFORD, M .