Effect of residual oxygen on colour stability during chill storage of sliced, pasteurised ham packaged in modified atmosphere

J. K. S. Møller, J. Svejgaard Jensen, M. Brandt Olsen, L. H. Skibsted, G. Bertelsen

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@article{b3e601c0a1b911ddb6ae000ea68e967b,

title = "Effect of residual oxygen on colour stability during chill storage of sliced, pasteurised ham packaged in modified atmosphere",

author = "M{\o}ller, {J. K. S.} and {Svejgaard Jensen}, J. and {Brandt Olsen}, M. and Skibsted, {L. H.} and G. Bertelsen",

year = "2000",

language = "English",

volume = "54",

pages = "399--405",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier",

}

TY - JOUR

T1 - Effect of residual oxygen on colour stability during chill storage of sliced, pasteurised ham packaged in modified atmosphere

AU - Møller, J. K. S.

AU - Svejgaard Jensen, J.

AU - Brandt Olsen, M.

AU - Skibsted, L. H.

AU - Bertelsen, G.

PY - 2000

Y1 - 2000

M3 - Journal article

SN - 0309-1740

VL - 54

SP - 399

EP - 405

JO - Meat Science

JF - Meat Science

ER -