Determination of critical levels of residual oxygen to minimize discoloration of sliced packaged Norwegian salami under light display

Published 2017 View Full Article

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Title
Determination of critical levels of residual oxygen to minimize discoloration of sliced packaged Norwegian salami under light display
Authors
Keywords
Salami, Residual oxygen, Headspace, Light, Temperature, Discoloration
Journal
MEAT SCIENCE
Volume 129, Issue -, Pages 88-92
Publisher
Elsevier BV
Online
2017-02-22
DOI
10.1016/j.meatsci.2017.02.014

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