Research Article
The Impact of Residual O2, Temperature, and Light at Display on Sensory Attributes of Sliced, Packaged Salami
Figure 3
Concentration (%) of O2 during illuminated display of salami packages in two series with O2 at 4°C and at 20°C (OX4L and OX20L, respectively), both series inserted with 7.5 ml O2 at the start of display.