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Assessment and Use of Optical Oxygen Sensors as Tools to Assist in Optimal Product Component Selection for the Development of Packs of Ready-to-Eat Mixed Salads and for the Non-Destructive Monitoring of in-Pack Oxygen Levels Using Chilled Storage
Foods 2013, 2(2), 225-237; doi:10.3390/foods2020225

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article pdf uploaded. 17 June 2013 13:33 CEST Version of Record http://www.mdpi.com/2304-8158/2/2/225/pdf-vor
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