Sensory characteristics of beef and pork processed meats containing nonsolvent extracted texturized soy protein

Journal of Muscle Foods

Volumn 15, Issue 4, 2004, Pages 225-234

  Rentfrow, G ^a,b   Brewer, M S ^a   Weingartner, K E ^a   Mckeith, F K ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

^b UNIVERSITY OF MISSOURI   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CARDIOVASCULAR SYSTEM; DISEASE CONTROL; EMULSIFICATION; FOOD PRODUCTS; PROTEINS; TEXTURES;

MEAT PRODUCTS; NONSOLVENT EXTRACTED TEXTURED SOY PROTEIN (NSTSP); SMOKED SAUSAGE; UNITED STATES DEPARTMENT OF AGRICULTURE (USDA);

MEATS;

GLYCINE MAX;

EID: 13844281379     PISSN: 10460756     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4573.2004.06303.x     Document Type: Review

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