QUALITY CHARACTERISTICS OF SOY-SUBSTITUTED GROUND BEEF, PORK AND TURKEY MEAT LOAVES

被引：49

作者：

WILLIAMS, CW ^{[1
]}

ZABIK, ME ^{[1
]}

机构：

[1] MICHIGAN STATE UNIV, DEPT FOOD SCI & HUMAN NUTR, E LANSING, MI 48824 USA

来源：

JOURNAL OF FOOD SCIENCE | 1975年 / 40卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1975.tb12515.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：502 / 505

页数：4

共 20 条

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

RAKOSKY, J .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1974, 51 (01) :A123-A127

[12] INHIBITION OF WARMED-OVER FLAVOR IN COOKED MEATS [J].

SATO, K ;

HEGARTY, GR ;

HERRING, HK .

JOURNAL OF FOOD SCIENCE, 1973, 38 (03) :398-403

[13]

Sato K., 1973, Food Product Development, V7, P84

[14]

TARLADGIS BG, 1960, J AM OIL CHEM SOC, V37, P403

[15]

WHIPPLE C, 1974, THESIS MICHIGAN STAT

[16] SOYBEAN PROTEINS - THEIR FUNCTIONAL, CHEMICAL, AND PHYSICAL PROPERTIES [J].

WOLF, WJ .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1970, 18 (06) :969-&

[17]

YADRICK MK, 1971, THESIS MICHIGAN STAT

[18]

YOUNATHAN MARGARET TIMS, 1959, FOOD RES, V24, P728, DOI 10.1111/j.1365-2621.1959.tb17326.x

[19]

ZIPSER MARELYNN W., 1962, FOOD TECHNOL, V16, P102

[20] MEAT PRESERVATION - OXIDATIVE CHANGES IN CURED + UNCURED FROZEN COOKED PORK [J].

ZIPSER, MW ;

WATTS, BM ;

KWON, TW .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1964, 12 (02) :105-+

← 1 2 →