Possibilities of the application of cereals and leguminous seeds in meat products
1994
Incze, K. (Orsz. Husip. Kut. Int. (Hungary))
Traditional raw material of meat products, the warm meat is not available. As a compensation, proteins of non-meat origin can be applied improving the functional properties of the products. Soy products, the possibilites of fat supplementation, cereal flocks, the products of reduced fat content elaborated are introduced
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