SENSORY, TEXTURAL AND YIELD PROPERTIES OF A COMBINATION HAM EXTENDED WITH ISOLATED SOY PROTEIN
- 1 July 1979
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 44 (4) , 1049-1051
- https://doi.org/10.1111/j.1365-2621.1979.tb03443.x
Abstract
No abstract availableThis publication has 18 references indexed in Scilit:
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- MEAT MASSAGING: EFFECTS OF SALT AND PHOSPHATE ON THE MICROSTRUCTURAL COMPOSITION OF THE MUSCLE EXUDATEJournal of Food Science, 1978
- QUALITY CHARACTERISTICS OF SOY‐SUBSTITUTED GROUND BEEF, PORK AND TURKEY MEAT LOAVESJournal of Food Science, 1975
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- EFFECT OF SOME PHYSICAL AND CHEMICAL TREATMENTS ON THE BINDING QUALITY OF POULTRY LOAVESJournal of Food Science, 1970