The Impact of Residual O2, Temperature, and Light at Display on Sensory Attributes of Sliced, Packaged Salami
Publication details
Journal : Journal of Food Quality , vol. 2019 , 2019
International Standard Numbers
:
Printed
:
0146-9428
Electronic
:
1745-4557
Publication type : Academic article
Links
:
DOI
:
doi.org/10.1155/2019/2171076
ARKIV
:
hdl.handle.net/11250/2640744
If you have questions about the publication, you may contact Nofima’s Chief Librarian.
Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no