Publication | Closed Access
Effects of ascorbic acid, rosemary, and Origanox™ in preventing bone marrow discoloration in beef lumbar vertebrae in aerobic and anaerobic packaging systems
19
Citations
19
References
2005
Year
Ascorbic AcidMeat PackagingAnimal ScienceBone Marrow DiscolorationFood PreservationMeat QualityOxidative StressAnaerobic Packaging Systems
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