Grobbel, J P <br/><br/>
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 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0309-1740 
<br/><br/><label>Standard No.: </label>10.1016/j.meatsci.2005.06.002  doi