HomeResultsPublicationsThe Impact of Residual O2, Temperature, and Light at Display on Sensory Attributes of Sliced, Packaged Salami

The Impact of Residual O2, Temperature, and Light at Display on Sensory Attributes of Sliced, Packaged Salami

Gaarder, Mari Øvrum; Carlehög, Mats; Berg, Per; Sørheim, Oddvin; Larsen, Hanne

Published 2019

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DOI : doi.org/10.1155/2019/2171076
NVA : hdl.handle.net/11250/2640744

Publication details

Journal : Journal of Food Quality , 2019 , vol. 2019

Publication type : Academic article

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