McLeod, A., Hovde Liland, K., Haugen, J., Sørheim, O., Myhrer, K. S., & Holck, A. L. (2017). Chicken fillets subjected to UV‐C and pulsed UV light: Reduction of pathogenic and spoilage bacteria, and changes in sensory quality. J Food Saf.

McLeod, Anette, Kristian Hovde Liland, John‐Erik Haugen, Oddvin Sørheim, Kristine S. Myhrer, et Askild L. Holck. "Chicken Fillets Subjected to UV‐C and Pulsed UV Light: Reduction of Pathogenic and Spoilage Bacteria, and Changes in Sensory Quality." J Food Saf 2017.

McLeod, Anette, et al. "Chicken Fillets Subjected to UV‐C and Pulsed UV Light: Reduction of Pathogenic and Spoilage Bacteria, and Changes in Sensory Quality." J Food Saf 2017.