✦ LIBER ✦
Calcium and phosphorus levels as indices of textured milk proteins being substituted for meat proteins
✍ Scribed by Amarowicz, R. ;Śamietana, Z. ;Smoczyński, S.
- Publisher
- John Wiley and Sons
- Year
- 1985
- Tongue
- English
- Weight
- 203 KB
- Volume
- 29
- Category
- Article
- ISSN
- 0027-769X
No coin nor oath required. For personal study only.
✦ Synopsis
Textured milk proteins were tested in a meat model system with an exchange level of 34 87",, ofthe meat proteins. The correlation between the substitution index and the calcium and phosphorus content was statistically significant.