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Freshness and Acceptability of Perishable Foodstuffs:NOVEL SENSOR TECHNOLOGY FOR CONTINUOUS MONITORING

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 1 January 1992

Abstract

Briefly describes the modes of microbial attack on meat stores in the presence of oxygen; reference is also made to citrus fruits. Describes simply the technology of two different types of vapour sensor, one optical and one electronic.

Keywords

Citation

Honeybourne, C.L. (1992), "Freshness and Acceptability of Perishable Foodstuffs:NOVEL SENSOR TECHNOLOGY FOR CONTINUOUS MONITORING", Nutrition & Food Science, Vol. 92 No. 1, pp. 9-11. https://doi.org/10.1108/EUM0000000000944

Publisher

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MCB UP Ltd

Copyright © 1992, MCB UP Limited