Ultraviolet radiation: An interesting technology to preserve quality and safety of milk and dairy foods-Reference-Cited by-同舟云学术

Ultraviolet radiation: An interesting technology to preserve quality and safety of milk and dairy foods

Published:2020-08 Issue: Volume:102 Page:146-154
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Delorme Mariana M.,Guimarães Jonas T.,Coutinho Nathália M.,Balthazar Celso F.,Rocha Ramon S.,Silva Ramon,Margalho Larissa P.,Pimentel Tatiana C.,Silva Marcia C.,Freitas Monica Q.,Granato Daniel,Sant’Ana Anderson S.,Duart Maria Carmela K.H.,Cruz Adriano G.

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - Brasil

Fundação de Apoio a Pesquisa no Rio de Janeiro

Instituto Federal de Educação em Ciência e Tecnologia do Rio de Janeiro

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference68 articles.

1. Dairy processing using supercritical carbon dioxide technology: Theoretical fundamentals, quality, and safety aspects;Amaral;Trends in Food Science & Technology,2017