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Chicken fillets subjected to UV‐C and pulsed UV light: Reduction of pathogenic and spoilage bacteria, and changes in sensory quality
We have compared the efficacy of continuous ultraviolet (UV‐C) (254 nm) and pulsed UV light in reducing the viability of Salmonella Enteritidis, Listeria monocytogenes, Staphylococcus aureus, enterohemorrhagic Escherichia coli, Pseudomonas spp., Brochothrix thermospacta, Carnobacterium divergens, an...
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| Publicado no: | J Food Saf |
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| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
John Wiley and Sons Inc.
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6084340/ https://ncbi.nlm.nih.gov/pubmed/30122794 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1111/jfs.12421 |
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