Determination of critical oxyqen level in packages for cooked sliced ham to prevent color fading during illuminated retail display

Journal of Food Science

Volumn 71, Issue 5, 2006, Pages

  Larsen, H ^a   Westad, F ^a   Sorheim O ^a   Nilsen, L H ^a,b  

^a NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

^b Gilde Norge BA   (Norway)

Author keywords

Color stability; Cooked ham; Photooxidation; Residual oxygen concentration

Indexed keywords

EID: 33746349309     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2006.00048.x     Document Type: Article

References (19)

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