Effect of retail display illumination and headspace oxygen concentration on cured boiled sausages

Food Packaging and Shelf Life

Volumn 1, Issue 2, 2014, Pages 131-139

  Bohner N ^a   Hosl F ^a   Rieblinger, K ^a   Danzl, W ^a  

^a FRAUNHOFER INSTITUTE FOR PROCESS ENGINEERING AND PACKAGING IVV   (Germany)

Author keywords

Color; Cured sausage; MAP; Residual oxygen; Shelf life

Indexed keywords

EID: 84900790922     PISSN: 22142894     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fpsl.2014.04.003     Document Type: Article

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