Taste Panel Evaluation and Acceptance of Soy-beef Bur~er

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Taste Panel Evaluation and Acceptance of Soy-beef Bur~er

This study was conducted to investigate the effect of the addition of textured soy protein (TSP) at 0%, 20%, 30%, 40% and 50% levels on the quality and general acceptance of soy-beef burgers by trained taste panels as well as the consumer. Analyses carried out at three-week intervals include TBA...

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Bibliographic Details
Main Authors:	Babji, Abdul Salam, Abdullah, Aminah, Yusuf, Fatimah
Format:	Article
Language:	English English
Published:	1986
Online Access:	http://psasir.upm.edu.my/id/eprint/2483/ http://psasir.upm.edu.my/id/eprint/2483/1/Taste_Panel_Evaluation_and_Acceptance_of_Soy-beef_Bur~er.pdf

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