SENSORY EVALUATION OF PORK SAUSAGE CONTAINING TEXTURED VEGETABLE PROTEIN
- 1 July 1976
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 41 (4) , 973-974
- https://doi.org/10.1111/j.1365-2621.1976.tb00769.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- EFFECT OF FAT AND TEXTURED SOY PROTEIN CONTENT ON CONSUMER ACCEPTANCE OF GROUND BEEFJournal of Food Science, 1975
- BEEF PATTIES: THE EFFECT OF TEXTURED SOY PROTEIN AND FAT LEVELS ON QUALITY AND ACCEPTABILITYJournal of Food Science, 1975
- Palatability of Ground Turkey and Beef Containing SoyPoultry Science, 1975
- FRESHLY COOKED AND COOKED, FROZEN REHEATED BEEF AND BEEF‐SOY PATTIESJournal of Food Science, 1975
- PHYSICO‐CHEMICAL CHARACTERIZATION OF NORMAL AND PSE PORCINE MUSCLE MYOGLOBINSJournal of Food Science, 1975