Technical, process-related and sustainability requirements for IoT-based temperature monitoring in fruit and vegetable supply chains by Anna Lamberty, Judith Kreyenschmidt

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Implementation of a time-temperature-indicator as a shelf life predictive tool for a ready-to-eat salad by Claudia Waldhans, Antonia Albrecht, Rolf Ibald, Dirk Wollenweber, Judith Kreyenschmidt

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Assessment of Meat Quality and Shelf Life from Broilers Fed with Different Sources and Concentrations of Methionine by Antonia Albrecht, Martin Hebel, Céline Heinemann, Ulrike Herbert, Dennis Miskel, Behnam Saremi, Judith Kreyenschmidt

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Influence of Different Production Systems on the Quality and Shelf Life of Poultry Meat: A Case Study in the German Sector by Antonia Albrecht, Martin Hebel, Maureen Mittler, Carola Hurck, Katharina Kustwan, Barbara Heitkönig, Daniel Bitschinski, Judith Kreyenschmidt

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