Title: Soybeans vs. textured soy protein as meat extenders. Cooking losses, palatability, and thiamin content of freshly cooked and frozen meat loaves
Abstract: Scores for several palatability characteristics, including general desirability, were higherfor meat loaves containing soybeans than for loaves containing TSP.
Publication Year: 1982
Publication Date: 1982-10-01
Language: en
Type: article
Indexed In: ['crossref']
Access and Citation
Cited By Count: 7
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