Discover open access scientific publications

Search, annotate, share and cite publications

Publications by Mats Carlehög

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

Journal of Food Quality

English

Related publications

Impact of Brine, Lye Solution and Water on Sensory Attributes of Olive Fruits

Pure and Applied Biology

English

Chemical and Bacteriological Examination on Prepacked Sliced Beef Stored at Low Temperature

Nihon Chikusan Gakkaiho

English

Influences of Product Temperature on Emotional Responses To, and Sensory Attributes Of, Coffee and Green Tea Beverages

Frontiers in Psychology

English

Impact of Pulsed Light Treatments on Antioxidant Characteristics and Quality Attributes of Fresh-Cut Apples

Innovative Food Science and Emerging Technologies

Manufacturing Engineering

English

The Effect of Post-Harvest Treatments of Packaged "Kelsey" Plum Fruits With Oleic Acid Kept in Light, Dark or at Low Temperature

International Journal of ChemTech Research

Chemical Engineering

English

Microbiological and Sensory Characteristics of Mould-Ripened Salami Under Different Packaging Conditions

Food Technology and Biotechnology

Chemical Engineering

Manufacturing Engineering

English

Impact of Diurnal Periodicity, Temperature, and Light on Sporulation ofBremia Lactucae

English

Evaluation of Lactobacillus Sake Contamination in Vacuum-Packaged Sliced Cooked Meat Products by Ribotyping

Journal of Food Protection

English

Probiotic Salami With Fat and Curing Salts Reduction: Physicochemical, Textural and Sensory Characteristics

Food Science and Technology

English