THE INFLUENCE OF SALT AND HYDROLYZED VEGETABLE PROTEIN ON THE SENSORY ATTRIBUTES OF GROUND COW BEEF PATTIES
Open Access
- 1 June 1982
- journal article
- Published by Wiley in Journal of Food Quality
- Vol. 5 (2) , 155-160
- https://doi.org/10.1111/j.1745-4557.1982.tb00741.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Effect of Salt and Tripolyphosphate on Acceptability of Flaked and Formed Hamburger PattiesJournal of Food Science, 1981
- EFFECT OF SALT AND TEXTURED SOY LEVEL ON SENSORY CHARACTERISTICS OF BEEF PATTIESJournal of Food Science, 1979
- EFFECT OF SALT, SODIUM TRIPOLYPHOSPHATE AND STORAGE ON RESTRUCTURED PORKJournal of Food Science, 1976
- CONSUMER EVALUATION OF RESTRUCTURED BEEF STEAKSJournal of Food Science, 1976
- EFFECT OF SALT, PHOSPHATE AND SOME NONMEAT PROTEINS ON BINDING STRENGTH AND COOK YIELD OF A BEEF ROLLJournal of Food Science, 1976