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....
Tallennettuna:
| Päätekijät: | , , |
|---|---|
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
University of Zagreb Faculty of Food Technology and Biotechnology
2015-01-01
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| Sarja: | Food Technology and Biotechnology |
| Aiheet: | |
| Linkit: | https://hrcak.srce.hr/file/206934 |
| Tagit: |
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