Changes in Quality of All-Beef and Soy-Extended Patties as Influenced by Freezing Rate, Frozen Storage Temperature, and Storage Time
- 1 July 1990
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 55 (4) , 893-897
- https://doi.org/10.1111/j.1365-2621.1990.tb01559.x
Abstract
No abstract availableThis publication has 18 references indexed in Scilit:
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