SENSORY CHARACTERISTICS, SHEAR VALUES AND COOKING PROPERTIES OF GROUND-BEEF PATTIES EXTENDED WITH IRON-FORTIFIED AND ZINC-FORTIFIED SOY ISOLATE, CONCENTRATE OR FLOUR

被引：10

作者：

BERRY, BW ^{[1
]}

LEDDY, KF ^{[1
]}

BODWELL, CE ^{[1
]}

机构：

[1] USDA ARS,BELTSVILLE AGR RES CTR,PROT NUTR LAB,BELTSVILLE,MD 20705

来源：

JOURNAL OF FOOD SCIENCE | 1985年 / 50卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1985.tb10532.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1556 / 1559

页数：4

共 19 条

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[19] GLANDLESS COTTONSEED, PEANUT AND SOY PROTEIN INGREDIENTS IN GROUND-BEEF PATTIES - EFFECT ON RANCIDITY AND OTHER QUALITY FACTORS [J].

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