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

A. R. Hoyle Parks; Mindy Brashears; J. N. Martin; W. D. Woerner; Leslie Thompson; J Brooks

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

A. R. Hoyle Parks, Mindy Brashears, J. N. Martin, W. D. Woerner, Leslie Thompson, J Brooks

Research output: Contribution to journal › Article

Original language	English
Pages (from-to)	20-27
Journal	J. Meat Sci.
State	Published - 2011

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@article{dde57a6bb3514f2e94a8a9f42cc0107e,

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

author = "Parks, {A. R. Hoyle} and Mindy Brashears and Martin, {J. N.} and Woerner, {W. D.} and Leslie Thompson and J Brooks",

year = "2011",

language = "English",

pages = "20--27",

journal = "J. Meat Sci.",

}

TY - JOUR

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

AU - Parks, A. R. Hoyle

AU - Brashears, Mindy

AU - Martin, J. N.

AU - Woerner, W. D.

AU - Thompson, Leslie

AU - Brooks, J

PY - 2011

Y1 - 2011

M3 - Article

SP - 20

EP - 27

JO - J. Meat Sci.

JF - J. Meat Sci.

ER -

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

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