Study on acceptability of comminuted poultry meat produts using texturized soy proteins (TSP)

By:

CHADHA, Sandeep Singh

Material type: Text

TextPublication details: Ludhiana PAU 1999Edition: Food Science and TechnologyDescription: 92LSubject(s):

DDC classification:

T 664.93 C27S

Summary: 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

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.93 C27S (Browse shelf(Opens below))	Not for loan		221694
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.93 C27S (Browse shelf(Opens below))	Not for loan		221695

Browsing Mohinder Singh Randhawa Library shelves Close shelf browser (Hides shelf browser)

Previous	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	Next
Previous	T 664.93 B51S Studies on the development and preservation of ready to use tandoori chicken marinade	T 664.93 B51S Studies on the development and preservation of ready to use tandoori chicken marinade	T 664.93 C27S Study on acceptability of comminuted poultry meat produts using texturized soy proteins (TSP)	T 664.93 C27S Study on acceptability of comminuted poultry meat produts using texturized soy proteins (TSP)	T 664.93 C33S Studies on the in-corporation of black gram (Phaseolus mungo) flour and corn flour on quality of chicken patties	T 664.93 C33S Studies on the in-corporation of black gram (Phaseolus mungo) flour and corn flour on quality of chicken patties	T 664.93 D38S Study of use levels, quality characterristics and natural cure colorants in mechanically deboned poultry meat summer saus ages[and] Evidence of toxin production by Salmonella	Next

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

There are no comments on this title.

to post a comment.