Assessment and use of optical oxygen sensors as tools to assist in optimal product component selection for the development of packs of ready-to-eat mixed salads and for the non-destructive monitoring of in-pack oxygen levels using chilled storage

Foods

Volumn 2, Issue 2, 2013, Pages 213-224

  Hempel, Andreas W ^a   O’sullivan, Maurice G ^a   Papkovsky, Dmitri B ^a   Kerry, Joseph P ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Modified atmosphere packaging; Oxygen sensors; Packaging; Ready to eat salads; Sensory; Storage

Indexed keywords

EID: 84896826617     PISSN: None     EISSN: 23048158     Source Type: Journal    
DOI: 10.3390/foods2020213     Document Type: Article

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