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

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Published 2019

Read in Norwegian

Publication details

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

International Standard Numbers :
Printed : 0146-9428
Electronic : 1745-4557

Publication type : Academic article

Contributors : Carlehøg, Mats; Gaarder, Mari Øvrum; Larsen, Hanne

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

Contacts:

Mats Carlehøg

Mats Carlehøg

Project Manager/Sensory Scientist

Hanne Larsen

Hanne Larsen

Senior Scientist

Mari Øvrum Gaarder

Mari Øvrum Gaarder

Research Director, Acting