1Antimicrobial and Antioxidative Strategies to Reduce Pathogens and Extend the Shelf Life of Fresh Red Meats

作者： Holley, Richard A.; Sun, Xiang Dong; SCI

机构： Univ Manitoba, Dept Food Sci, Winnipeg, MB R3T 2N2, Canada; Heilongjiang Acad Agr Sci, Qual & Safety Inst Agr Prod, Harbin 150086, Peoples R China;

来源：COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

年份：2012