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  1. 1
    Use of optical oxygen sensors in non-destructively determining the levels of oxygen present in combined vacuum and modified atmosphere packaged pre-cooked convenience-style foods and the use of ethanol emitters to extend product shelf-life

    Use of optical oxygen sensors in non-destructively determining the levels of oxygen present in combined vacuum and modified atmosphere packaged pre-cooked convenience-style foods a...

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    Use of optical oxygen sensors in non-destructively determining the levels of oxygen present in combined vacuum and modified atmosphere packaged pre-cooked convenience-style foods and the use of ethanol emitters to extend product shelf-life
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  2. 2
    An assessment of the influence of the industry distribution chain on the oxygen levels in commercial modified atmosphere packaged cheddar cheese using non-destructive oxygen sensor technology

    An assessment of the influence of the industry distribution chain on the oxygen levels in commercial modified atmosphere packaged cheddar cheese using non-destructive oxygen sensor...

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    An assessment of the influence of the industry distribution chain on the oxygen levels in commercial modified atmosphere packaged cheddar cheese using non-destructive oxygen sensor technology
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  3. 3
    Development and characterization of biodegradable composite films based on gelatin derived from beef, pork and fish sources

    Development and characterization of biodegradable composite films based on gelatin derived from beef, pork and fish sources

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    Development and characterization of biodegradable composite films based on gelatin derived from beef, pork and fish sources
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