EFFECTS OF LEAN MEAT SOURCE AND LEVELS OF FAT AND SOY PROTEIN ON PROPERTIES OF WIENER-TYPE PRODUCTS

被引：82

作者：

SOFOS, JN

ALLEN, CE

机构：

[1] UNIV MINNESOTA,DEPT FOOD SCI & NUTR,ST PAUL,MN 55108

[2] UNIV MINNESOTA,DEPT ANIM SCI,ST PAUL,MN 55108

来源：

JOURNAL OF FOOD SCIENCE | 1977年 / 42卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1977.tb12627.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：875 / 878

页数：4

共 11 条

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[9] SOY PRODUCTS FOR MEAT INDUSTRY [J].

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[10] EFFECTS OF SOY PROTEINS AND THEIR LEVELS OF INCORPORATION ON PROPERTIES OF WIENER-TYPE PRODUCTS [J].

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NODA, I ;

ALLEN, CE .

JOURNAL OF FOOD SCIENCE, 1977, 42 (04) :879-884

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