Application possibility of soya in frozen food
1993
Polyakne Feher, K. | Stekler, J. (Kerteszeti es Elelmiszerip. Egyet., Budapest (Hungary))
The authors studied the freezability of healthier und up-to-date product, which is adaptable to the hungarian dining habit. The changes of the protein-, fat- und water content were analysed in meat patties with soya during the frozen storage and the host readiness of the consumer was controlled by sensory analysis. The sensorial quality of the meat patty with soya is favourable and the producing cost of the product is lower
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