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.
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
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