Effects of freezing rate, storage temperature, temperature abuse and storage time on sensory, chemical, instron and yield properties of ground beef patties with soy
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 by the Meat Science Research Laboratory, Agriculture [sic] 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: 1987
Place of publication: Beltsville, Md
Language: eng
Number of pages: 353
Subjects: Frozen meat; Soyfoods; Food additives; Beef; Storage; Sensory evaluation; Analysis
Notes: "February 1987."

Bibliography: leaf 353.