|
|||||
|
|
QUALITY CHARACTERISTICS OF SOY-SUBSTITUTED GROUND BEEF, PORK AND TURKEY MEAT LOAVES |
|
| Authors: | CLAUDIA W. WILLIAMS MARY E. ZABIK |
| Affiliation: | Dept. of Food Science &Human Nutrition, Michigan State University, East Lansing, MI 48824 |
| Abstract: | |
| Keywords: | |