title: Effect of thawing and cooking methods on palatability and nutritive value of frozen ground meat. III. Lamb.
authors.forename: K
authors.initials: K
authors.lastname: CAUSEY
authors.forename: M E
authors.initials: ME
authors.lastname: HAUSRATH
authors.forename: P E
authors.initials: PE
authors.lastname: RAMSTAD
authors.forename: F
authors.initials: F
authors.lastname: FENTON
mesh_terms: D000818:Animals; D003296:Cooking; D005502:Food; D005519:Food Preservation; D005615:Freezing; D008460:Meat; D009753:Nutritive Value; D012756:Sheep
keywords: FOOD; FOOD PRESERVATION; MEAT