Taste Panel Evaluation and Acceptance of Soy-beef Bur~er
This study was conducted to investigate the effect of the addition of textured soy protein (TSP) at 0%, 20%, 30%, 40% and 50% levels on the quality and general acceptance of soy-beef burgers by trained taste panels as well as the consumer. Analyses carried out at three-week intervals include TBA...
| Główni autorzy: | , , |
|---|---|
| Format: | Artykuł |
| Język: | English English |
| Wydane: |
1986
|
| Dostęp online: | http://psasir.upm.edu.my/id/eprint/2483/1/Taste_Panel_Evaluation_and_Acceptance_of_Soy-beef_Bur~er.pdf |