✦ LIBER ✦

PROTEIN-LIPID FILMS AS MEAT SUBSTITUTES

✍ Scribed by L. C. WU; R. P. BATES

Book ID: 108801069
Publisher: Institute of Food Technologists
Year: 1975
Tongue: English
Weight: 485 KB
Volume: 40
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1975.tb03760.x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Vegetable protein granules as meat subst

Vegetable protein granules as meat substitutes

📂 Article 📅 1996 🏛 Elsevier Science 🌐 English ⚖ 252 KB

Nonmeat Protein Alternatives as Meat Ext

Nonmeat Protein Alternatives as Meat Extenders and Meat Analogs

✍ M.A. Asgar; A. Fazilah; Nurul Huda; Rajeev Bhat; A.A. Karim 📂 Article 📅 2010 🏛 John Wiley and Sons 🌐 English ⚖ 399 KB

Calcium and phosphorus levels as indices

Calcium and phosphorus levels as indices of textured milk proteins being substituted for meat proteins

✍ Amarowicz, R. ;Śamietana, Z. ;Smoczyński, S. 📂 Article 📅 1985 🏛 John Wiley and Sons 🌐 English ⚖ 203 KB 👁 1 views

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.

Mineral-Enriched Meat as a Milk Substitu

Mineral-Enriched Meat as a Milk Substitute

📂 Article 📅 2009 🏛 John Wiley and Sons 🌐 English ⚖ 197 KB

Electron Microscopic Studies of Lipid Pr

Electron Microscopic Studies of Lipid Protein Films

✍ FROMHERZ, PETER 📂 Article 📅 1971 🏛 Nature Publishing Group 🌐 English ⚖ 407 KB

Whey Protein Emulsion Film Performance a

Whey Protein Emulsion Film Performance as Affected by Lipid Type and Amount

✍ T.H. SHELLHAMMER; J.M. KROCHTA 📂 Article 📅 1997 🏛 Institute of Food Technologists 🌐 English ⚖ 280 KB