EFFECTS OF LEAN MEAT SOURCE AND LEVELS OF FAT AND SOY PROTEIN ON THE PROPERTIES OF WIENER‐TYPE PRODUCTS
- 1 July 1977
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 42 (4) , 875-878
- https://doi.org/10.1111/j.1365-2621.1977.tb12627.x
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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- THE EFFECT OF TEXTURED SOY FLOUR PARTICLES ON THE MICROSCOPIC MORPHOLOGY OF FRANKFURTERSJournal of Food Science, 1975
- QUALITY CHARACTERISTICS OF SOY‐SUBSTITUTED GROUND BEEF, PORK AND TURKEY MEAT LOAVESJournal of Food Science, 1975
- Plant proteins: Their role in the futureJournal of Oil & Fat Industries, 1975
- Regulations governing the use of soy protein in meat and poultry products in the U.S.Journal of Oil & Fat Industries, 1974
- SOYA ADDITIVES IN BEEF PATTIESJournal of Food Science, 1974
- Soy products for the meat industryJournal of Agricultural and Food Chemistry, 1970