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

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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

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

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