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 , p. 8 , 2019

Publisher : John Wiley & Sons

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

Publication type : Academic article

Contributors : Gaarder, Mari Øvrum; Carlehøg, Mats; Berg, Per; Sørheim, Oddvin; Larsen, Hanne

Links :
ARKIV : http://hdl.handle.net/11250/26...
DOI : doi.org/10.1155/2019/2171076