Influence of Substituting Two Levels of Tofu for Fat in a Cooked Comminuted Meat-Type Product

Autor:	Chii-Yeng Jeng, V. R. Cahill, Herbert W. Ockerman, Andrew C. Peng
Rok vydání:	1988
Předmět:	Chemistry Product (mathematics) Food science Food Science
Zdroj:	Journal of Food Science. 53:97-101
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1988.tb10185.x
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::3a07e476143f4143eb33de2b479c6f01 https://doi.org/10.1111/j.1365-2621.1988.tb10185.x Zobrazit plný text záznamu Plný text