The pre- and post-grinding application of rosemary and its effects on lipid oxidation and color during storage of ground beef
- 31 July 2006
- journal article
- Published by Elsevier BV in Meat Science
- Vol. 73 (3), 413-421
- https://doi.org/10.1016/j.meatsci.2005.12.003
Abstract
No abstract availableKeywords
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