The Impact of Residual O2, Temperature, and Light at Display on Sensory Attributes of Sliced, Packaged Salami

dc.contributor.author	Øvrum Gaarder, Mari
dc.contributor.author	Carlehög, Mats
dc.contributor.author	Berg, Per
dc.contributor.author	Sørheim, Oddvin
dc.contributor.author	Larsen, Hanne
dc.date.accessioned	2020-02-10T12:50:01Z
dc.date.available	2020-02-10T12:50:01Z
dc.date.created	2019-12-05T17:29:28Z
dc.date.issued	2019
dc.identifier.citation	Journal of Food Quality. 2019, 2019 .
dc.identifier.issn	0146-9428
dc.identifier.uri	http://hdl.handle.net/11250/2640744
dc.language.iso	eng
dc.title	The Impact of Residual O2, Temperature, and Light at Display on Sensory Attributes of Sliced, Packaged Salami
dc.type	Peer reviewed
dc.type	Journal article
dc.description.version	publishedVersion
dc.source.pagenumber	8
dc.source.volume	2019
dc.source.journal	Journal of Food Quality
dc.identifier.doi	10.1155/2019/2171076
dc.identifier.cristin	1757342
cristin.unitcode	7543,3,3,0
cristin.unitcode	7543,3,4,0
cristin.unitname	Sensorikk, forbruker og innovasjon
cristin.unitname	Trygg og holdbar mat
cristin.ispublished	true
cristin.fulltext	original
cristin.qualitycode	1