Difference between revisions of "Hydrolyzed (Source) Protein"
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(New page: Flavor enhancers that can be used in meat and poultry products. They are made from protein obtained from a plant source such as soy or wheat, or from an animal source, such...) |
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| − | + | '''Hydrolyzed (source) proteins''' are flavor enhancers that can be used in [[meat]] and [[poultry]] [[product]]s. They are made from [[protein]] obtained from a plant source such as [[soy]] or [[wheat]], or from an [[animal]] source, such as milk. The source used must be identified on the label. | |
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==References== | ==References== | ||
| − | [http://www.fsis.usda.gov/Help/A-Z_Index/index.asp USDA Index] | + | *[http://www.fsis.usda.gov/Help/A-Z_Index/index.asp USDA Index] |
| − | [[Category:United States Government Word Definitions]] | + | |
| + | [[Category:Nutrition]][[Category:United States Government Word Definitions]] | ||
Latest revision as of 15:21, September 13, 2011
Hydrolyzed (source) proteins are flavor enhancers that can be used in meat and poultry products. They are made from protein obtained from a plant source such as soy or wheat, or from an animal source, such as milk. The source used must be identified on the label.
