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Filtering by: Creator LaChance, Michele Collette Academic Affiliation Foods and Nutrition Degree Level Master's

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