au.\*:("BALENTINE, C. W")
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Improving ground beef safety and stabilizing color during irradiation using antioxidants, reductants or TSPDUONG, D. Q; CRANDALL, P. G; POHLMAN, F. W et al.Meat science. 2008, Vol 78, Num 4, pp 359-368, issn 0309-1740, 10 p.Article
The pre- and post-grinding application of rosemary and its effects on lipid oxidation and color during storage of ground beefBALENTINE, C. W; CRANDALL, P. G; O'BRYAN, C. A et al.Meat science. 2006, Vol 73, Num 3, pp 413-421, issn 0309-1740, 9 p.Article