Effects of essential oils and(or) benzoic acid in beef finishing cattle diets on the fatty acid profile and shelf life stability of ribeye steaks and ground beef

Publication date: Available online 16 May 2020Source: Meat ScienceAuthor(s): Lydia M. Wang, Shiqi Huang, Sebastian Chalupa-Krebzdak, Sandra M. Vásquez Mejía, Ira B. Mandell, Benjamin M. Bohrer
Source: Meat Science - Category: Food Science Source Type: research