Chicken fillets subjected to UV-C and pulsed UV light: Reduction of pathogenic and spoilage bacteria, and changes in sensory quality.

McLeod, Anette; Hovde Liland, Kristian; Haugen, John-Erik; Sørheim, Oddvin; Myhrer, Kristine S; Holck, Askild L

McLeod, Anette; Hovde Liland, Kristian; Haugen, John-Erik; Sørheim, Oddvin; Myhrer, Kristine S; Holck, Askild L.

Afiliación

McLeod A; Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research Ås Norway.
Hovde Liland K; Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research Ås Norway.
Haugen JE; Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research Ås Norway.
Sørheim O; Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research Ås Norway.
Myhrer KS; Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research Ås Norway.
Holck AL; Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research Ås Norway.

J Food Saf ; 38(1): e12421, 2018 Feb.

Article en En | MEDLINE | ID: mdl-30122794

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: J Food Saf Año: 2018 Tipo del documento: Article