The Efficiency of UVC Radiation in the Inactivation of Listeria monocytogenes on Beef-Agar Food Models
The aim of this study is to evaluate the eff ect of meat content and surface smoothness on the deactivation of Listeria monocytogenes in beef-agar food models achieved by shortwave ultraviolet (UVC) light. Food models with various meat contents were made using chopped beef slices and agar solution....
Αποθηκεύτηκε σε:
| Κύριοι συγγραφείς: | , , |
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| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
University of Zagreb Faculty of Food Technology and Biotechnology
2015-01-01
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| Σειρά: | Food Technology and Biotechnology |
| Θέματα: | |
| Διαθέσιμο Online: | https://hrcak.srce.hr/file/206934 |
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