Glandless Cottonseed, Peanut and Soy Protein Ingredients in Ground Beef Patties: Effect on Rancidity and Othei Quality Factors
- 1 January 1981
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 46 (1) , 58-61
- https://doi.org/10.1111/j.1365-2621.1981.tb14530.x
Abstract
No abstract availableKeywords
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