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Ground beef shelf life assessment as influenced by sodium lactate, sodium propionate, sodium diacetate, and soy protein concentrate /

In phase I all-beef and soy-added ground beef patties containing sodium lactate, sodium propionate, and sodium diacetate at various levels and combinations were stored for nine months at -10°C. Upon cooking, the addition of sodium lactate increased cooked beef/brothy, cooked beef/fat and soda flavo...

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Bibliographic Details
Main Author:	Grones, Kelly Leann, 1972-
Format:	Thesis eBook
Language:	English
Published:	[Place of publication not identified] : [publisher not identified] ; 2000.
Subjects:	major nutrition.
Online Access:	Link to OAKTrust copy

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