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The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying
09:07

The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying

Published on: March 14, 2018

Effect of natural antioxidants on oxidative stability of cooked, refrigerated beef and pork

M C Rojas1, M S Brewer

  • 1Dept. of Food Science and Human Nutrition, 202 ABL, 1302 W. Pennsylvania, Univ. of Illinois, Urbana, IL 61801, USA.

Journal of Food Science
|November 13, 2007
PubMed

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