Shelf life and stability traits of traditionally and modified atmosphere packaged ground beef treated with lactic acid bacteria, rosemary oleoresin, or both prior to retail display

A R Hoyle; Mindy Brashears; Jennifer Martin; D R Woerner; Leslie Thompson; J Brooks

Shelf life and stability traits of traditionally and modified atmosphere packaged ground beef treated with lactic acid bacteria, rosemary oleoresin, or both prior to retail display

A R Hoyle, Mindy Brashears, Jennifer Martin, D R Woerner, Leslie Thompson, J Brooks

Research output: Contribution to journal › Article › peer-review

Original language	English
Pages (from-to)	20-27
Journal	Meat Science
State	Published - 2012

Cite this

@article{12660802dfb14872bc93300166142fa5,

title = "Shelf life and stability traits of traditionally and modified atmosphere packaged ground beef treated with lactic acid bacteria, rosemary oleoresin, or both prior to retail display",

author = "Hoyle, {A R} and Mindy Brashears and Jennifer Martin and Woerner, {D R} and Leslie Thompson and J Brooks",

year = "2012",

language = "English",

pages = "20--27",

journal = "Meat Science",

}

Shelf life and stability traits of traditionally and modified atmosphere packaged ground beef treated with lactic acid bacteria, rosemary oleoresin, or both prior to retail display. / Hoyle, A R; Brashears, Mindy; Martin, Jennifer; Woerner, D R; Thompson, Leslie ; Brooks, J.

In: Meat Science, 2012, p. 20-27.

Research output: Contribution to journal › Article › peer-review

TY - JOUR

T1 - Shelf life and stability traits of traditionally and modified atmosphere packaged ground beef treated with lactic acid bacteria, rosemary oleoresin, or both prior to retail display

AU - Hoyle, A R

AU - Brashears, Mindy

AU - Martin, Jennifer

AU - Woerner, D R

AU - Thompson, Leslie

AU - Brooks, J

PY - 2012

Y1 - 2012

M3 - Article

SP - 20

EP - 27

JO - Meat Science

JF - Meat Science

ER -

Shelf life and stability traits of traditionally and modified atmosphere packaged ground beef treated with lactic acid bacteria, rosemary oleoresin, or both prior to retail display

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