S: SENSORY AND FOOD QUALITY
Nondestructive and Continuous Monitoring of Oxygen Levels in Modified Atmosphere Packaged Ready-to-Eat Mixed Salad Products Using Optical Oxygen Sensors, and Its Effects on Sensory and Microbiological Counts during Storage
Version of Record online: 14 JUN 2013
© 2013 Institute of Food Technologists®
Journal of Food Science
Volume 78, Issue 7, pages S1057–S1062, July 2013
How to Cite
Hempel, A., O'Sullivan, M. G., Papkovsky, D. B. and Kerry, J. P. (2013), Nondestructive and Continuous Monitoring of Oxygen Levels in Modified Atmosphere Packaged Ready-to-Eat Mixed Salad Products Using Optical Oxygen Sensors, and Its Effects on Sensory and Microbiological Counts during Storage. Journal of Food Science, 78: S1057–S1062. doi: 10.1111/1750-3841.12164
- Issue online: 18 JUL 2013
- Version of Record online: 14 JUN 2013
- Manuscript Accepted: 2 APR 2013
- Manuscript Received: 4 OCT 2012
- Irish Dept. of Agriculture, Food Intl. Research Measure (FIRM). Grant Number: 06RDC468
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