| 000 | 00860nam a2200229Ia 4500 | ||
|---|---|---|---|
| 008 | 170101s1999 xx 000 0 und d | ||
| 082 | _aT 664.93 C27S | ||
| 100 | _aCHADHA, Sandeep Singh | ||
| 245 | 0 | _aStudy on acceptability of comminuted poultry meat produts using texturized soy proteins (TSP) | |
| 250 | _aFood Science and Technology | ||
| 260 |
_aLudhiana _bPAU _c1999 |
||
| 300 | _a92L | ||
| 520 | _aTexturized 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 | ||
| 650 | _aPOULTRY AS FOOD | ||
| 653 | _aBALLS | ||
| 653 | _aEGG & MEAT | ||
| 653 | _aFST | ||
| 653 | _aPATTIES | ||
| 653 | _aPOULTRY AS FOOD | ||
| 653 | _aTSP | ||
| 942 |
_2ddc _cT |
||
| 999 |
_c115957 _d115957 |
||