ADDITION OF TEXTURED SOY PROTEIN AND MECHANICALLY DEBONED BEEF TO GROUND BEEF FORMULATIONS

被引：27

作者：

SEIDEMAN, SC

SMITH, GC

CARPENTER, ZL

机构：

[1] TEXAS A&M UNIV, DEPT ANIM SCI, MEAT & MEAT CHEM SECT, TEXAS AGR EXPT STN, COLLEGE STN, TX 77843 USA

[2] TEXAS A&M UNIV, DEPT ANIM SCI, MEAT & MEAT CHEM SECT, TEXAS AGR EXPT STN, COLLEGE STN, TX 77843 USA

来源：

关键词：

D O I：

10.1111/j.1365-2621.1977.tb01251.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：197 / 201

页数：5

共 19 条

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[2] ANDRES C, 1975, FOOD PROCESS, V37, P19
[3] [Anonymous], 1970, OFFICIAL METHODS ANA
[4] BEEF PATTIES - EFFECT OF TEXTURED SOY PROTEIN AND FAT LEVELS ON QUALITY AND ACCEPTABILITY
DRAKE, SR
HINNERGARDT, LC
KLUTER, RA
PRELL, PA
[J]. JOURNAL OF FOOD SCIENCE, 1975, 40 (05) : 1065 - 1067
[5] DUDLEY RP, 1975, NATIONAL PROVISIONER, V173, P73
[6] MULTIPLE RANGE AND MULTIPLE F TESTS
DUNCAN, DB
[J]. BIOMETRICS, 1955, 11 (01) : 1 - 42
[7] Field R. A., 1974, Proceedings of the Meat Industry Research Conference, P35
[8] FRIED I, 1975, NATIONAL PROVISIONER, V173, P82
[9] HUFFMAN DL, 1970, FOOD TECHNOL-CHICAGO, V24, P1418
[10] SOYA ADDITIVES IN BEEF PATTIES
JUDGE, MD
HAUGH, CG
ZACHARIAH, GL
PARMELEE, CE
PYLE, RL
[J]. JOURNAL OF FOOD SCIENCE, 1974, 39 (01) : 137 - 139