✦ LIBER ✦

Effect of Cooking on Cholesterol Content of Patties Containing Different Amounts of Beef, Textured Soy Protein and Fat

✍ Scribed by KI SOON RHEE; GARY C. SMITH

Book ID: 108806241
Publisher: Institute of Food Technologists
Year: 1983
Tongue: English
Weight: 235 KB
Volume: 48
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1983.tb14844.x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

BEEF PATTIES: THE EFFECT OF TEXTURED SOY

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

✍ S. R. DRAKE; L. C. HINNERGARDT; R. A. KLUTER; P. A. PRELL 📂 Article 📅 1975 🏛 Institute of Food Technologists 🌐 English ⚖ 384 KB

EFFECT OF FAT AND TEXTURED SOY PROTEIN C

EFFECT OF FAT AND TEXTURED SOY PROTEIN CONTENT ON CONSUMER ACCEPTANCE OF GROUND BEEF

✍ H. R. CROSS; MARILYN S. STANFIELD; E.CURTIS GREEN; JANE M. HEINEMEYER; ANN B. HO 📂 Article 📅 1975 🏛 Institute of Food Technologists 🌐 English ⚖ 222 KB

Effect of value-enhanced texturized soy

Effect of value-enhanced texturized soy protein on the sensory and cooking properties of beef patties

✍ A. A. Heywood; D. J. Myers; T. B. Bailey; L. A. Johnson 📂 Article 📅 2002 🏛 Springer-Verlag 🌐 English ⚖ 67 KB

DIELDRIN, FAT AND MOISTURE LOSS DURING T

DIELDRIN, FAT AND MOISTURE LOSS DURING THE COOKING OF BEEF LOAVES CONTAINING TEXTURIZED SOY PROTEIN

✍ MELISSA A. M. SHAFER; MARY E. ZABIK 📂 Article 📅 1975 🏛 Institute of Food Technologists 🌐 English ⚖ 522 KB

EFFECT OF SALT AND TEXTURED SOY LEVEL ON

EFFECT OF SALT AND TEXTURED SOY LEVEL ON SENSORY CHARACTERISTICS OF BEEF PATTIES

✍ CAROL GARDZE; JANE A. BOWERS; JEAN F. CAUL 📂 Article 📅 1979 🏛 Institute of Food Technologists 🌐 English ⚖ 592 KB

ffect of Initial Fat Level and Cooking M

ffect of Initial Fat Level and Cooking Method Cholesterol Content and Caloric Value of Ground Beef Patties

✍ LISA M. HOELSCHER; J.W. SAVELL; JENI M. HARRIS; H.R. CROSS; K.S. RHEE 📂 Article 📅 1987 🏛 Institute of Food Technologists 🌐 English ⚖ 382 KB