NUTRITIONAL COMPARISONS BETWEEN A soy‐BASED MEAT ANALOG AND GROUND BEEF IN THE UNHEATED AND HEATED STATES

Journal of Food Science

Volumn 41, Issue 5, 1976, Pages 1133-1136

  HEGARTY, P V J ^a   AHN, P C ^a  

^a UNIVERSITY OF MINNESOTA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84985135569     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1976.tb14402.x     Document Type: Article

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6. NaCl intake as related to human hypertension
7. Part 121—Food additives
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12. Comparison of the protein nutritional value of TVP, methionine enriched TVP and beef at two levels of intake for human adults
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14. Some things you might not know about the foods served to children
15. The nutritional content and value of meat and meat products.
16. Automatic recording apparatus for use in chromatography of amino acids
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18. The chemistry and estimation of fibre
19. Nutritional experience with infant formulas containing soy