1. Scandinavian consumer preference for beef steaks packed with or without oxygen;Aaslyng;Meat Science,2010
2. Active and intelligent packaging: an introduction;Ahvenainen,2003
3. New approaches in improving the shelf life of minimally processed fruit and vegetables;Ahvenainen;Trends Food Science and Technology,1997
4. Effect of oxygen scavengers and vitamin E supplementation on colour stability of MAP beef;Allen,1996
5. Oxidative stability of frozen pork patties-effect of light and added salt;Andersen;Journal of Food Science,1991