Cite
HARVARD Citation
Sørheim, O. et al. (2017). Determination of critical levels of residual oxygen to minimize discoloration of sliced packaged Norwegian salami under light display. Meat science. pp. 88-92. [Online].
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Sørheim, O. et al. (2017). Determination of critical levels of residual oxygen to minimize discoloration of sliced packaged Norwegian salami under light display. Meat science. pp. 88-92. [Online].