ShareApplication possibility of soya in frozen food.
[In Hungarian. / En hongrois.]
Author(s) : POLYAK FEHER K., STEKLER J.
Type of article: Article
Summary
The sensorial quality of the meat patties with soya proved to be favourable and production costs are lower than in case of soya-free products.
Details
- Original title: [In Hungarian. / En hongrois.]
- Record ID : 1995-3661
- Languages: Hungarian
- Source: Hütöipar - vol. 39 - n. 4
- Publication date: 1993
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Economy; Mince; Organoleptic property; Soya; Meat product; Mixture; Freezing
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EFFECTS OF FREEZING RATE, FROZEN STORAGE TEMPER...
- Author(s) : BERRY B. W., LEDDY K. F.
- Date : 1989
- Languages : English
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CHANGES IN QUALITY OF ALL-BEEF AND SOY-EXTENDED...
- Author(s) : BERRY B. W.
- Date : 1990
- Languages : English
- Source: Ital. J. Food Sci. - vol. 55 - n. 4
View record
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EFFECTS OF HOT BONING, PATTY FORMATION BEFORE O...
- Author(s) : BERRY B. W., LEDDY K. F.
- Date : 1988
- Languages : English
- Source: J. Food Qual. - vol. 11 - n. 2
View record
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FREEZING STABILITY OF BOVINE MEAT FED WITH LIPI...
- Author(s) : GAMA DO CARMO R., PEREIRA A. S., CHAVES J. B. P.
- Date : 1982
- Languages : Portuguese
- Source: Rev. Ceres - vol. 29 - n. 166
View record
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Natural antioxidants in a cooked, minced meat p...
- Author(s) : NIELSEN H. J. S., HANSEN A. L., LUDVIGSEN H. V.
- Date : 1992/08/23
- Languages : English
- Source: 38th International Congress of Meat Science and Technology (ICoMST). Proceedings.
View record