SENSORY EVALUATION AND PROTEIN VALUE OF BEEF AND BEEF‐COTTONSEED BLENDS
- 1 November 1976
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 41 (6) , 1263-1265
- https://doi.org/10.1111/j.1365-2621.1976.tb01147.x
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
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- THE INHIBITION OF WARMED‐OVER FLAVOR IN COOKED MEATSJournal of Food Science, 1973
- EVALUATION OF A PROTEIN CONCENTRATE PRODUCED FROM GLANDLESS COTTONSEED FLOUR BY A WET-EXTRACTION PROCESSJournal of Food Science, 1972
- COMPARISON OF THE PROTEIN NUTRITIONAL VALUE OF TVP, METHIONINE ENRICHED TVP AND BEEF AT TWO LEVELS OF INTAKE FOR HUMAN ADULTSJournal of Food Science, 1971