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Hempel AW, O'Sullivan MG, Papkovsky DB, Kerry JP. Assessment and Use of Optical Oxygen Sensors as Tools to Assist in Optimal Product Component Selection for the Development of Packs of Ready-to-Eat Mixed Salads and for the Non-Destructive Monitoring of in-Pack Oxygen Levels Using Chilled Storage. Foods. 2013; 2(2):213-224. https://doi.org/10.3390/foods2020213

Hempel, Andreas W., Maurice G. O'Sullivan, Dmitri B. Papkovsky, and Joseph P. Kerry. 2013. "Assessment and Use of Optical Oxygen Sensors as Tools to Assist in Optimal Product Component Selection for the Development of Packs of Ready-to-Eat Mixed Salads and for the Non-Destructive Monitoring of in-Pack Oxygen Levels Using Chilled Storage" Foods 2, no. 2: 213-224. https://doi.org/10.3390/foods2020213

Hempel, A. W., O'Sullivan, M. G., Papkovsky, D. B., & Kerry, J. P. (2013). Assessment and Use of Optical Oxygen Sensors as Tools to Assist in Optimal Product Component Selection for the Development of Packs of Ready-to-Eat Mixed Salads and for the Non-Destructive Monitoring of in-Pack Oxygen Levels Using Chilled Storage. Foods, 2(2), 213-224. https://doi.org/10.3390/foods2020213