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