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

Publication details

Journal : Journal of food safety , 2017

International Standard Numbers :
Printed : 0149-6085
Electronic : 1745-4565

Publication type : Academic article

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

Links :
DOI : doi.org/10.1111/jfs.12421