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Assessment of oxygen levels in convenience-style muscle-based sous vide products through optical means and impact on shelf-life stability
Author(s):
F. O’Mahoney
,
T.C. O’Riordan
,
N Papkovskaia
,
V.I. Ogurtsov
,
J.P. Kerry
,
D.B. Papkovsky
Publication date:
2004
Journal:
Food Eng. Rev.
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