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

✍ Scribed by S. R. DRAKE; L. C. HINNERGARDT; R. A. KLUTER; P. A. PRELL

Book ID: 108801014
Publisher: Institute of Food Technologists
Year: 1975
Tongue: English
Weight: 384 KB
Volume: 40
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1975.tb02268.x

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