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EFFECTS OF LEAN MEAT SOURCE AND LEVELS OF FAT AND SOY PROTEIN ON THE PROPERTIES OF WIENER-TYPE PRODUCTS

✍ Scribed by J. N. SOFOS; C. E. ALLEN

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

EFFECTS OF SOY PROTEINS AND THEIR LEVELS

✍ J. N. SOFOS; IZUMI NODA; C. E. ALLEN 📂 Article 📅 1977 🏛 Institute of Food Technologists 🌐 English ⚖ 804 KB

Effects of Non-meat Protein Products on

✍ L. W. HAND; R. N. TERRELL; G. C. SMITH 📂 Article 📅 1983 🏛 Institute of Food Technologists 🌐 English ⚖ 440 KB

Cure Levels, Processing Methods and Meat

✍ J.W. MARTIN; R.W. ROGERS 📂 Article 📅 1993 🏛 Institute of Food Technologists 🌐 English ⚖ 595 KB

BEEF PATTIES: THE EFFECT OF TEXTURED SOY

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

EFFECTS OF LEVELS OF FAT AND PROTEIN ON

✍ T. L. MAYFIELD; K. K. HALE JR.; V. N. M. RAO; I. A. ANGULO-CHACON 📂 Article 📅 1978 🏛 Institute of Food Technologists 🌐 English ⚖ 681 KB

Effects of Extrusion on the Emulsifying

✍ Ana C. C. Silva; Elizabeth P. G. Arêas; Marcelo A. Silva; José Alfredo G. Arêas 📂 Article 📅 2010 🏛 Springer US 🌐 English ⚖ 652 KB