The pre- and post-grinding application of rosemary and its effects on lipid oxidation and color during storage of ground beef

✍ Scribed by C.W. Balentine; P.G. Crandall; C.A. O’Bryan; D.Q. Duong; F.W. Pohlman

• Book ID: 116736760
• Publisher: Elsevier Science
• Year: 2006
• Tongue: English
• Weight: 277 KB
• Volume: 73
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2005.12.003