Article, 2019

Changes in volatile organic compounds in the headspace of modified atmosphere packed and unpacked white sausages

FOOD PACKAGING AND SHELF LIFE, ISSN 2214-2894, Volume 19, Pages 167-173, 10.1016/j.fpsl.2018.12.010

Contributors

Rux, Guido [1] Luca, Alexandru 0000-0002-7995-9251 [1] [2] Mahajan, Pramod V 0000-0002-6597-9841 (Corresponding author) [1]

Affiliations

  1. [1] Leibniz Inst Agr Engn & Bioecon, Dept Hort Engn, Potsdam, Germany
    2. [NORA names: Germany; Europe, EU; OECD];
  2. [2] Aarhus Univ, Dept Food Sci, Aarslev, Denmark
    3. [NORA names: AU Aarhus University; University; Denmark; Europe, EU; Nordic; OECD]

Abstract

Abstract not displayed. As this article is not marked as Open Access, it is unclear if we are allowed to show the abstract. Please use the link in the sidebar to view the data provider version of the article including abstract.

Keywords

Acceptability, Headspace/GC-MS, Off-flavour, Pork, Sulfur-containing compounds

Data Provider: Clarivate

LINKS
-

Matching Records in NORA

SUBJECTS
+

METRICS
+