BEEF PATTIES - EFFECT OF TEXTURED SOY PROTEIN AND FAT LEVELS ON QUALITY AND ACCEPTABILITY

被引：50

作者：

DRAKE, SR ^{[1
]}

HINNERGARDT, LC ^{[1
]}

KLUTER, RA ^{[1
]}

PRELL, PA ^{[1
]}

机构：

[1] USA,NATICK LABS,NATICK,MA 01760

来源：

关键词：

D O I：

10.1111/j.1365-2621.1975.tb02268.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1065 / 1067

页数：3

共 12 条

[1]

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[2]

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[3]

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[4] SOYA ADDITIVES IN BEEF PATTIES [J].

JUDGE, MD ;

HAUGH, CG ;

ZACHARIAH, GL ;

PARMELEE, CE ;

PYLE, RL .

[5]

Kaiser N. L., 1970, Mississippi Farm Research, V33, P2

[6]

LAW HM, 1971, J AM DIET ASSOC, V58

[7]

LOCKMILLER NR, 1972, FOOD TECHNOL-CHICAGO, V26, P56

[8]

NOLLMAN DS, 1972, J AM DIET ASSOC, V61

[9]

PILGRIM FJ, 1958, QMFCI2558 REP

[10]

ROBINSON RF, 1972, FOOD TECHNOL-CHICAGO, V26, P59