TY  - BOOK
AU  - CHADHA, Sandeep Singh
TI  - Study on acceptability of comminuted poultry meat produts using texturized soy proteins (TSP)
U1  - T 664.93 C27S 
PY  - 1999///
CY  - Ludhiana
PB  - PAU
KW  - POULTRY AS FOOD
KW  - BALLS
KW  - EGG & MEAT
KW  - FST
KW  - PATTIES
KW  - TSP
N2  - 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
ER  -