Cost reduction of hotdog formulation
Beef hearts and Textured Vegetable Protein (TVP) were substituted for beef to reduce production costs of hotdogs. Beef was substituted by 5 and 10% of TVP and 50 and 100% beef hearts. The products were evaluated for their eating quality and physico-chemical characteristics. Color of the samples vari...
| المؤلف الرئيسي: | |
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| مؤلفون آخرون: | |
| التنسيق: | أطروحة |
| اللغة: | English |
| منشور في: |
1986.
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| الموضوعات: |