EFFECT OF FAT AND TEXTURED SOY PROTEIN-CONTENT ON CONSUMER ACCEPTANCE OF GROUND BEEF

被引：27

作者：

CROSS, HR

STANFIELD, MS

GREEN, EC

HEINEMEYER, JM

HOLLICK, AB

机构：

[1] USDA,ARS,MEAT SCI RES LAB,AMRI,BELTSVILLE,MD 20705

[2] USDA,LIVESTOCK DIV,AMS,WASHINGTON,DC 20250

[3] VET ADM HOSP,WASHINGTON,DC 20422

[4] VET ADM HOSP,PHILADELPHIA,PA 19104

来源：

JOURNAL OF FOOD SCIENCE | 1975年 / 40卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1975.tb01085.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1331 / 1332

页数：2

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[2]

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[3]

HUFFMAN DL, 1970, FOOD TECHNOL-CHICAGO, V24, P1418

[4] SOYA ADDITIVES IN BEEF PATTIES [J].

JUDGE, MD ;

HAUGH, CG ;

ZACHARIAH, GL ;

PARMELEE, CE ;

PYLE, RL .

JOURNAL OF FOOD SCIENCE, 1974, 39 (01) :137-139

[5]

KOTULA AW, 1974, J ANIM SCI, V39, P171

[6]

PEARSON AM, 1973, NAT PROV, V169, P15

[7]

Snedecor G.W., 1980, STAT METHODS

[8]

TWIGG GG, 1974, THESIS U MARYLAND

[9]

1971, FNS219 USDA FOOD NUT

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