Effects of freezing rate, storage temperature, temperature abuse and storage time on sensory, chemical, instron and yield properties of beef roasts
Subtitle: final report
By: prepared for the U.S. Army Natick Research and Development Laboratories and the Food Quality Assurance Branch, Market Research and Development Division, AMS, USDA by the Meat Science Research Laboratory, Agriculture Research Service, U.S. Department of Agriculture
Contributors: U.S. Army Natick Research and Development Laboratories; Meat Science Research Laboratory (Beltsville, Md.)
Publisher: The Laboratory
Published: 1986
Place of publication: Beltsville, MD
Language: eng
Number of pages: 361
Subjects: Beef; Analysis; Storage
Notes: "September 1986."

Bibliography: leaf 361.