ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Textured soy flour containing 50% protein has been added to fresh ground beef at different levels. Samples were analyzed utilizing fluorescence spectrophotometry. Knowing only what product was added, it was possible to measure the amount of soy flour addition at the 30% level within ±2.4%.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1979.tb08495.x
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