Use of UV-C radiation as a non-thermal process for liquid egg products (LEP)

Author:

Unluturk Sevcan,Atılgan Mehmet R.,Handan Baysal A.,Tarı Canan

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

1. AOAC (1990). Official methods of analysis. Washington, DC: AOAC.

2. Functionality and microbial stability of ultrapasteurized, aseptically packaged refrigerated whole egg;Ball;Journal of Food Science,1987

3. Bacteriocidal effectiveness of modulated UV light;Bank;Applied and Environmental Microbiology,1990

4. Existing and potential applications of ultraviolet light in the food industry – A critical review;Bintsis;Journal of Food Science and Application,2000

5. Standardization of methods for fluence UV dose determination in bench-scale UV experiments;Bolton;Journal of Environmental Engineering,2003

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