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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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| Publicat a: | Foods |
|---|---|
| Autors principals: | , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI
2020
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| Matèries: | |
| Accés en línia: | 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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