Opening book details…
About this Chemistry article
Effect of Value‐enhanced Texturized Soy Protein on the Sensory and Cooking Properties of Beef Patties by A. A. Heywood; D. J. Myers; T. B. Bailey; L. A. Johnson is a Chemistry article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Chemistry.
- Author
- A. A. Heywood; D. J. Myers; T. B. Bailey; L. A. Johnson
- Publisher
- Springer-Verlag; Wiley (John Wiley & Sons); John Wiley and Sons Inc.; Russell Palmer; American Oil Chemists' Society Press; Wiley; Springer Science and Business Media LLC; FASEB (ISSN 0003-021X)
- Published
- 2002
- Field
- Chemistry (Physical Sciences)
More by A. A. Heywood; D. J. Myers; T. B. Bailey; L. A. Johnson
Browse all works by A. A. Heywood; D. J. Myers; T. B. Bailey; L. A. Johnson