Preparation of sausages from vegetable protein / Pivan Varangoon, Rujira Srisuthep
โดย: Varangoon, Pivan
ผู้แต่งร่วม: Srisuthep, Rujira | Thailand Institute of Scientific and Technological Research
Language: English ชื่อชุด: Res. Proj. no. 38/9 ; Rep. no. 1ข้อมูลการพิมพ์: Bangkok : Thailand Institute of Scientific and Technological Research, 1968 รายละเอียดตัวเล่ม: 22 p.หัวเรื่อง: Sausages | Vegetable proteinsสารสนเทศออนไลน์: Click here to access full-text สาระสังเขป: Protein was extracted from peanut and soybean, converted into gel precursor, and mixed with additives: meat flavour, binder, vegetable oil, spices, emulsifier, food colour in different formulae. The resulting mixtures were filled into sausage skins and heated. Sausages made from peanut protein were of good flavour but poor texture, whereas those made from soybean protein had good texture but retained the undesirable flavour of soybean, which, however, could be reduced by heating at 80-120 degree celsius for one hour. The shelf life of sausages packed in sterile bottles was more than 22 days when kept at room temperature (33 degree celsius) and more than 36 days when kept in a refrigerator S.K
| ชนิดของทรัพยากร | Location | Call number | สถานะ | Last seen | Copy No. | บาร์โค้ด |
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วว. เทคโนธานี | Available | 2018-08-31 | 1 | RP1968/76 | |
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วว. เทคโนธานี | Available | 2018-08-31 | 2 | RP1968/76-2 |
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