title: Development of a practical tool to predict the residual headspace oxygen level in packaged food products.
authors.affiliation: Department of Food Safety and Food Quality, Ghent University Coupure links 653, BE-9000 Gent, Belgium.
authors.forename: I
authors.initials: I
authors.lastname: Van Bree
authors.forename: B
authors.initials: B
authors.lastname: De Meulenaer
authors.forename: S
authors.initials: S
authors.lastname: Samapundo
authors.forename: P
authors.initials: P
authors.lastname: Ragaert
authors.forename: A
authors.initials: A
authors.lastname: Vermeulen
authors.forename: F
authors.initials: F
authors.lastname: Devlieghere
mesh_terms: D018857:Food Packaging / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D010100:Oxygen / Q000378:metabolism*; D010539:Permeability; D013696:Temperature; D013997:Time Factors
chemical_list: D010100:Oxygen