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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书目信息
页码
pp. 3-8
其它主题
Aliment sante pour homme; Teneur en proteines; Tecnicas analiticas; Produit a base de soja; Almacenamiento en frigorificos; Analisis organoleptico
语言
匈牙利
注释
Summary (En)
5 ref.
类型
Bibliography; Summary
1995-08-15
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