Novel Technologies for Preserving Ricotta Cheese: Effects of Ultraviolet and Near-Ultraviolet–Visible Light

Ricotta cheese is a potential growth medium for a wide range of microorganisms. The aim of the current study was to investigate the efficacy of ultraviolet (UV-C) and near-ultraviolet–visible light (NUV–vis) in microbial decontamination of ricotta artificially inoculated with Pseudomonas fluorescens...

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Detaylı Bibliyografya
Yayımlandı:Foods
Asıl Yazarlar: Ricciardi, Emilio Francesco, Pedros-Garrido, Selene, Papoutsis, Kostas, Lyng, James G., Conte, Amalia, Del Nobile, Matteo A.
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: MDPI 2020
Konular:
Article
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC7278879/
https://ncbi.nlm.nih.gov/pubmed/32380636
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9050580
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