Effects of ascorbic acid, rosemary, and Origanox™ in preventing bone marrow discoloration in beef lumbar vertebrae in aerobic and anaerobic packaging systems.
about
Effects of ascorbic acid, rosemary, and Origanox™ in preventing bone marrow discoloration in beef lumbar vertebrae in aerobic and anaerobic packaging systems.
description
2005 nî lūn-bûn
@nan
2005年の論文
@ja
2005年論文
@yue
2005年論文
@zh-hant
2005年論文
@zh-hk
2005年論文
@zh-mo
2005年論文
@zh-tw
2005年论文
@wuu
2005年论文
@zh
2005年论文
@zh-cn
name
Effects of ascorbic acid, rose ...... d anaerobic packaging systems.
@en
Effects of ascorbic acid, rose ...... d anaerobic packaging systems.
@nl
type
label
Effects of ascorbic acid, rose ...... d anaerobic packaging systems.
@en
Effects of ascorbic acid, rose ...... d anaerobic packaging systems.
@nl
prefLabel
Effects of ascorbic acid, rose ...... d anaerobic packaging systems.
@en
Effects of ascorbic acid, rose ...... d anaerobic packaging systems.
@nl
P2093
P1433
P1476
Effects of ascorbic acid, rose ...... d anaerobic packaging systems.
@en
P2093
E J Yancey
G A Milliken
J P Grobbel
M E Dikeman
P356
10.1016/J.MEATSCI.2005.06.002
P577
2005-07-27T00:00:00Z