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    The Impact of Residual O2, Temperature, and Light at Display on Sensory Attributes of Sliced, Packaged Salami

    The Impact of Residual O2, Temperature, and Light at Display on Sensory Attributes of Sliced, Packaged Salami by Mari Øvrum Gaarder, Mats Carlehög, Per Berg, Oddvin Sørheim, Hanne Larsen

    Published 2019-01-01
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