Index Catalog // ScholarsArchive@OSU

Start Over

Filtering by: Creator LaChance, Michele Collette Academic Affiliation Foods and Nutrition Degree Level Master's Non-Academic Affiliation Oregon State University. Graduate School

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:

September 3, 1981 Typed by Michele Merfeld for Yu-tsuan Li ACKNOWLEDGEMENTS I wish to express my

ScholarsArchive@OSU

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

Limit your search

Academic Affiliation

Advisor

Commencement Year

Committee Member

Creator

Date

Decade

Degree Field

Degree Level

Degree Name

Language

Non-Academic Affiliation

Peer Reviewed

Resource Type

Rights Statement

Subject

Search Constraints

Search Results

Limit your search