FRESHLY COOKED AND COOKED, FROZEN REHEATED BEEF AND BEEF‐SOY PATTIES
- 1 May 1975
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 40 (3) , 624-625
- https://doi.org/10.1111/j.1365-2621.1975.tb12542.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Lipid oxidation and fatty acid changes in beef combined with vegetables and textured vegetable proteinJournal of the American Dietetic Association, 1974
- SOYA ADDITIVES IN BEEF PATTIESJournal of Food Science, 1974
- THE INHIBITION OF WARMED‐OVER FLAVOR IN COOKED MEATSJournal of Food Science, 1973
- WATER SOLUBLE ANTIOXIDANU ACTIVITY IN SOYBEANSJournal of Food Science, 1972
- A distillation method for the quantitative determination of malonaldehyde in rancid foodsJournal of Oil & Fat Industries, 1960