Difference between revisions of "Hydrolyzed (Source) Protein"

Revision as of 19:21, August 22, 2010

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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.
+[[You'll have to lock the database permanently to stop me, admins!]]
-==References==
-*[http://www.fsis.usda.gov/Help/A-Z_Index/index.asp USDA Index]
-[[Category:Nutrition]][[Category:United States Government Word Definitions]]