Implementation of a time-temperature-indicator as a shelf life predictive tool for a ready-to-eat salad by Claudia Waldhans, Antonia Albrecht, Rolf Ibald, Dirk Wollenweber, Judith Kreyenschmidt

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Quality impact of sustainable ma-packaging options for emulsion-type sausage: A German case study by Imke Korte, Antonia Albrecht, Maureen Mittler, Claudia Waldhans, Judith Kreyenschmidt

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A Multi-Model Approach to Implement a Dynamic Shelf Life Criterion in Meat Supply Chains by Antonia Albrecht, Maureen Mittler, Martin Hebel, Claudia Waldhans, Ulrike Herbert, Judith Kreyenschmidt

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