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Filtering by: Committee Member Messersmith, Ann Academic Affiliation Foods and Nutrition

Vitamin B₆ retention in all-beef and beef-soy loaves processed by two simulated food-service systems

Creator:

Li, Yu-tsuan

Abstract:

The effect of 0% (all-beef) and 30% replacement of beef by hydrated soy protein concentrate (beef-soy) on vitamin B₆ retention in meat loaves was investigated. Vitamin B₆, moisture, fat and nitrogen contents were determined in raw meat loaf mixtures, as well as in freshly baked, held, chilled and microwave reheated...

Resource Type:

Masters Thesis

Full Text:

members, Drs. Ann Messersmith and Harry Mack for putting aside the time when time is at a premium