Use of oxygen sensors for the non-destructive measurement of the oxygen content in modified atmosphere and vacuum packs of cooked chicken patties; impact of oxygen content on lipid oxidation

Author： Smiddy M.   Papkovskaia N.   Papkovsky D.B.   Kerry J.P.  

Publisher： Elsevier

ISSN： 0963-9969

Source： Food Research International, Vol.35, Iss.6, 2002-01, pp. : 577-584

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