The effects of irradiation, storage time, and high and low oxygen transmission anaerobic packaging on raw and cooked sensory attributes and color of ground beef patties

The effects of irradiation, storage time, and high and low oxygen transmission anaerobic packaging on raw and cooked sensory attributes and color of ground beef patties
J.L. Montgomery, F.C. Parrish Jr., D.G. Olson and J.S. Dickson