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Proceeding: Factors contributing to fading and discoloration of sliced, packaged salami under illumination

dc.contributor.authorSørheim, Oddvin
dc.contributor.authorUglem, Solveig
dc.contributor.authorLea, Per
dc.contributor.authorMåge, Ingrid
dc.contributor.authorPettersen, Marit Kvalvåg
dc.contributor.authorLarsen, Hanne
dc.date.accessioned2023-04-11T07:50:49Z
dc.date.available2023-04-11T07:50:49Z
dc.date.created2016-09-20T10:26:57Z
dc.date.issued2016
dc.identifier.urihttps://hdl.handle.net/11250/3062266
dc.language.isoeng
dc.relation.urihttps://digicomst.ie/2016/2016_09_11/
dc.titleProceeding: Factors contributing to fading and discoloration of sliced, packaged salami under illumination
dc.title.alternativeProceeding: Factors contributing to fading and discoloration of sliced, packaged salami under illumination
dc.typeLecture
dc.description.versionpublishedVersion
dc.identifier.cristin1383130
dc.relation.projectNofima AS: 201306
dc.relation.projectNofima AS: 201302
dc.relation.projectNorges forskningsråd: 225096
dc.relation.projectNorges forskningsråd: 225351
cristin.ispublishedtrue
cristin.fulltextoriginal


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