Publication:

Applicability of oxygen scavengers for shelf life extension during illuminated storage of cured cooked meat products packaged under modified atmosphere in materials with high and low oxygen permeability

Date

2021
Journal article
https://doi.org/10.1002/pts.2549
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dc.contributor.authorBaele, Maarten
dc.contributor.authorVermeulen, An
dc.contributor.authorLeloup, Frederic B.
dc.contributor.authorAdons, Dimitri
dc.contributor.authorPeeters, Roos
dc.contributor.authorDevlieghere, Frank
dc.contributor.authorDe Meulenaer, Bruno
dc.contributor.authorRagaert, Peter
dc.contributor.authoradons
dc.date.accessioned2022-03-07T10:54:28Z
dc.date.available2022-03-07T10:54:28Z
dc.date.issued2021
dc.identifier.doi10.1002/pts.2549
dc.identifier.issn0894-3214
dc.identifier.urihttps://imec-publications.be/handle/20.500.12860/39337
dc.publisherWILEY
dc.source.beginpage161
dc.source.endpage173
dc.source.issue3
dc.source.journalPACKAGING TECHNOLOGY AND SCIENCE
dc.source.numberofpages13
dc.source.volume34
dc.subject.keywordsOXIDATIVE STABILITY
dc.subject.keywordsCOLOR STABILITY
dc.subject.keywordsRETAIL DISPLAY
dc.subject.keywordsCHILL STORAGE
dc.subject.keywordsLIGHT
dc.subject.keywordsHAM
dc.subject.keywordsDISCOLORATION
dc.subject.keywordsPERFORMANCE
dc.title

Applicability of oxygen scavengers for shelf life extension during illuminated storage of cured cooked meat products packaged under modified atmosphere in materials with high and low oxygen permeability

dc.typeJournal article
dspace.entity.typePublication
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