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

By: Contributor(s): Producer: 20121002Description: 47-56 p. digitalISSN:
  • 0309-1740
Online resources: In: Meat science vol. 72
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Publication Type: Journal Article

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