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

✍ Scribed by A.R. Hoyle Parks; M.M. Brashears; J.N. Martin; W.D. Woerner; L.D. Thompson; J.C. Brooks

• Book ID: 116738366
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 233 KB
• Volume: 90
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2011.05.020