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 journalArticle

Original languageEnglish
Pages (from-to)20-27
JournalJ. Meat Sci.
StatePublished - 2011

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