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

Publication details

Journal : Journal of food safety , vol. 38 , p. 1–15 , 2017

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

Publication type : Academic article

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

Issue : 1

Links :
ARKIV : http://hdl.handle.net/11250/24...
DOI : doi.org/10.1111/jfs.12421