Evaluation of volatile organic compound release in modified atmosphere-packaged minced raw pork in relation to shelf-life

Journal article
(Original article)


Publication Details

Author(s): Zareian M, Böhner N, Loos H, Silcock P, Bremer P, Beauchamp J
Journal: Food Packaging and Shelf Life
Publisher: Elsevier Ltd
Publication year: 2018
Volume: 18
Pages range: 51-61
ISSN: 2214-2894


FAU Authors / FAU Editors

Loos, Helene Dr.
Lehrstuhl für Aroma- und Geruchsforschung


External institutions with authors

Fraunhofer-Institut für Verfahrenstechnik und Verpackung (IVV)
University of Otago


How to cite

APA:
Zareian, M., Böhner, N., Loos, H., Silcock, P., Bremer, P., & Beauchamp, J. (2018). Evaluation of volatile organic compound release in modified atmosphere-packaged minced raw pork in relation to shelf-life. Food Packaging and Shelf Life, 18, 51-61. https://dx.doi.org/10.1016/j.fpsl.2018.08.001

MLA:
Zareian, Mohsen, et al. "Evaluation of volatile organic compound release in modified atmosphere-packaged minced raw pork in relation to shelf-life." Food Packaging and Shelf Life 18 (2018): 51-61.

BibTeX: 

Last updated on 2018-19-11 at 09:53