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 journalArticle

Original languageEnglish
Pages (from-to)20-27
JournalMeat Science
StatePublished - 2012

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