LED induced non-thermal preservation of muscle foods: A systematic review-Reference-Cited by-同舟云学术

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LED induced non-thermal preservation of muscle foods: A systematic review

Published:2025-01 Issue: Volume:426 Page:110892
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Patil S.A.,Khandekar S.P.

Publisher

Elsevier BV

Reference89 articles.

1. Major causes of meat spoilage and preservation techniques: a;Addis;Changes,2015

2. Biochemical composition of fish and changes during processing and storage;Ahmad;Biosci. Res.,2021

3. Seafood quality, safety, and health applications: an overview;Alasalvar,2010

4. A review on mechanisms and commercial aspects of food preservation and processing;Amit;Agric. Food Secur.,2017

5. Inactivation of food spoilage fungi by ultra violet (UVC) irradiation;Begum;Int. J. Food Microbiol.,2009

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