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 |
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