Sensorisk analys av textur/konsistens hos stekburgare innehaalande texturerat sojaprotein.
1975
Andersson Y. | Lundgren B.
Bibliographic information
SIK-Rapport (Sweden). no. 370.
ISSN
0436-2071
Language
Swedish
Note
4 graphs, 12 tables. 9 ref. Summaries (En, Sv).
ISBN
91-7290-017-2
Translated Title
English.
Sensory analysis of texture/consistency in patties containing textured soy protein [Dipro F].
Type
Journal Article; Summary
Corporate Author
Svenska Inst. foer Konserveringsforskning, Goeteborg (Sweden)
2012-11-15
AGRIS AP
Data Provider
This bibliographic record has been provided by Wolters Kluwer
If you notice any incorrect information relating to this record, please contact us at agris@fao.org
