Study on acceptability of comminuted poultry meat produts using texturized soy proteins (TSP)
CHADHA, Sandeep Singh
Study on acceptability of comminuted poultry meat produts using texturized soy proteins (TSP) - Food Science and Technology - Ludhiana PAU 1999 - 92L
Texturized soy proteins (TSP) were substituted to replace 0,10, 20, and 40% minced chicken meat in patties and balls (meat fat; 90 10). The patties were cooked in hot air oven (HAO) and microwave oven (MWO) whereas the balls were cooked in a special water
POULTRY AS FOOD
BALLS EGG & MEAT FST PATTIES POULTRY AS FOOD TSP
T 664.93 C27S
Study on acceptability of comminuted poultry meat produts using texturized soy proteins (TSP) - Food Science and Technology - Ludhiana PAU 1999 - 92L
Texturized soy proteins (TSP) were substituted to replace 0,10, 20, and 40% minced chicken meat in patties and balls (meat fat; 90 10). The patties were cooked in hot air oven (HAO) and microwave oven (MWO) whereas the balls were cooked in a special water
POULTRY AS FOOD
BALLS EGG & MEAT FST PATTIES POULTRY AS FOOD TSP
T 664.93 C27S