| Record ID | ia:CAT89908900 |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/CAT89908900/CAT89908900_marc.xml |
| Download MARC binary | https://www.archive.org/download/CAT89908900/CAT89908900_meta.mrc |
LEADER: 01668nam 2200397 a 4500
001 425957
005 19890221081327.0
008 890926s1987 mdua b f00000 eng d
016 7 $aCAT89908900$2DNAL
035 $a(OCoLC)ocm18515780 890926
035 $90361-52360
040 $aAGL$cAGL
049 $aAGLL
070 0 $aaTX556.B4E443
072 $aQ102
072 $aQ502
072 $aQ112
245 00 $aEffects of freezing rate, storage temperature, temperature abuse and storage time on sensory, chemical, instron and yield properties of ground beef patties with soy :$bfinal report /$cprepared 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.
260 0 $a[Beltsville, Md. :$bThe Laboratory,$c1987]
300 $a353 leaves :$bill. ;$c28 cm.
500 $a"February 1987."
504 $aBibliography: leaf 353.
650 0 $aBeef$xAnalysis.
650 0 $aBeef$xStorage.
650 0 $aFood additives.
650 0 $aFrozen meat.
650 0 $aBeef$xSensory evaluation.
650 0 $aSoyfoods.
710 10 $aUnited States.$bAgricultural Marketing Service.$bFood Quality Assurance Branch.
710 20 $aU.S. Army Natick Research and Development Laboratories.
710 20 $aMeat Science Research Laboratory (Beltsville, Md.)
841 $ax $b8709220u 0 4 uu 1870922$ez
852 $aDNAL$iaTX556.B4E443
930 01 $a00000000$b00000000$c19890302$e1 890302$f0 890302$s1 890522
945 $dLRN$e89/01/05$fAR$g89/02/14
946 $aUSDA