Effects of ascorbic acid, rosemary, and Origanox™ in preventing bone marrow discoloration in beef lumbar vertebrae in aerobic and anaerobic packaging systems.

Grobbel, J P

Effects of ascorbic acid, rosemary, and Origanox™ in preventing bone marrow discoloration in beef lumbar vertebrae in aerobic and anaerobic packaging systems. [electronic resource] - Meat science Jan 2006 - 47-56 p. digital

Publication Type: Journal Article

0309-1740

10.1016/j.meatsci.2005.06.002 doi