Entree Production Guides for Cook/Freeze Systems

Abstract

Entree production guides have been developed at the US Army Natick Research and Development Laboratories (NLABS) for use in cook/freeze systems at various Army installations. Some have been previously published, others not published. To provide one reference source of entree production guides, these have been reviewed, edited, and consolidated. This report contains 112 production guides, suitable for cook/freeze systems, which have been successfully tested in production situations.

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Document Details

Document Type
Technical Report
Publication Date
Mar 01, 1983
Accession Number
ADA129531

Entities

People

  • Carol P. Shaw
  • Janice E. Rosado

Organizations

  • United States Army Soldier Systems Center

Tags

Communities of Interest

  • Biomedical

DTIC Thesaurus Topics

  • Air Force
  • Air Force Facilities
  • Birds
  • Citric Acid
  • Cold Water
  • Condiments
  • Food
  • Food Preparation
  • Heat Energy
  • Hot Water
  • Liquids
  • Measurement
  • Meat
  • Mixing
  • Mixtures
  • Vegetables
  • Water

Readers

  • Gender and Food Studies
  • Industrial Economics
  • Library and Information Science