METHOD OF EVALUATING SOYA PROTEIN IN FROZEN COOKED MEATS.
[In Polish. / En polonais.]
Author(s) : MALOLEPSZY B., ABRAMIK J.
Type of article: Article
Summary
AN APPRAISAL OF METHODS GIVEN IN LITERATURE FOR THE EVALUATION OF VEGETABLE PROTEINS IN COOKED MEAT PRODUCTS. PRACTICAL TESTS HAVE RESULTED IN THE DEFINITION OF METHODS WHICH CAN BE CONSIDERED OPTIMAL FOR THE REFRIGERATION INDUSTRY.
Details
- Original title: [In Polish. / En polonais.]
- Record ID : 1983-0216
- Languages: Polish
- Source: Chlodnictwo - vol. 16 - n. 6
- Publication date: 1981
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Precooked food
- Keywords: Measurement; Meat; Protein; Meat product; Precooked food; Freezing
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CHANGES IN THE LIPID COMPOSITION OF PRECOOKED F...
- Author(s) : TOPOL'NIK V., RATUSHNYJ A.
- Date : 1980
- Languages : Russian
- Source: Izv. Vyss. Ucebn. Zaved., Piscevaja Tehnol. - n. 6
View record
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Freezing and ice structure formed in protein gels.
- Author(s) : MIYAWAKI O., ABE T., YANO T.
- Date : 1992
- Languages : English
- Source: Biosci. Biotechnol. Biochem. - vol. 56 - n. 6
View record
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CRYOBIOLOGICAL ASPECTS OF A LONG TERM STORAGE O...
- Author(s) : LASZTITY R.
- Date : 1987/08/02
- Languages : English
View record
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STUDY SHOWS FROZEN PIZZA IS PROTEIN RICH WITH E...
- Date : 1979
- Languages : English
- Source: Quick frozen Foods - vol. 41 - n. 9
View record
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INCREASE IN THE PRODUCTION OF < PELMENIS >.
- Author(s) : SVIRIDOV A. I.
- Date : 1985
- Languages : Russian
- Source: Mjasn. Ind. SSSR - n. 5
View record