Use of Poultry Protein Isolate As a Food Ingredient: Sensory and Color Characteristics of Low-Fat Turkey Bologna

Journal of Food Science

Volumn 77, Issue 7, 2012, Pages

  Omana, Dileep A ^a   Pietrasik, Zeb ^b   Betti, Mirko ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

^b ALBERTA AGRICULTURE AND RURAL DEVELOPMENT   (Canada)

Author keywords

Poultry protein isolates; Sensory; Soy protein isolate; Texture; Turkey bologna

Indexed keywords

PROTEIN; SOYBEAN PROTEIN;

ANIMAL; ARTICLE; CHEMISTRY; COLOR; COMPARATIVE STUDY; CONSUMER; FOOD ANALYSIS; FOOD HANDLING; HUMAN; MEAT; METHODOLOGY; QUESTIONNAIRE; TASTE; TURKEY (BIRD);

ANIMALS; COLOR; CONSUMER SATISFACTION; FOOD ANALYSIS; FOOD HANDLING; HUMANS; MEAT PRODUCTS; PROTEINS; QUESTIONNAIRES; SOYBEAN PROTEINS; TASTE; TURKEYS;

EID: 84863526695     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02772.x     Document Type: Article

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