Blar i NOFIMA vitenarkiv på emneord "Salami"
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Determination of critical levels of residual oxygen to minimize discoloration of sliced packaged Norwegian salami under light display
(Peer reviewed; Journal article, 2017)Discoloration of sliced packaged salami is contributing to rejection of the product, food waste and economical loss. A combination of residual O2 in the headspace of packages and light is causing photooxidation and ...