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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
 
 

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Journal: Foods, 2013
Volume: 2
Number: 507

Article: Use of Optical Oxygen Sensors in Non-Destructively Determining the Levels of Oxygen Present in Combined Vacuum and Modified Atmosphere Packaged Pre-Cooked Convenience-Style Foods and the Use of Ethanol Emitters to Extend Product Shelf-Life
Authors: by Andreas W. Hempel, Dmitri B. Papkovsky and Joseph P. Kerry
Link: https://www.mdpi.com/2304-8158/2/4/507

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