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