Ultraviolet-radiation technology for preservation of meat and meat products: Recent advances and future trends

Author:

Wang Jian,Chen Junyu,Sun Yangying,He Jun,Zhou Changyu,Xia Qiang,Dang Yali,Pan Daodong,Du LihuiORCID

Funder

Ningbo Municipal Peoples Government

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference136 articles.

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2. Selecting broiler chickens for ultimate pH of breast muscle: Analysis of divergent selection experiment and phenotypic consequences on meat quality, growth, and body composition traits1;Alnahhas;Journal of Animal Science,2014

3. Comparison of UVB and UVC irradiation disinfection efficacies on Pseudomonas Aeruginosa (P. aeruginosa) biofilm;Argyraki;Biophotonics: Photonic Solutions for Better Health Care V,2016

4. UVC-based photoinactivation as an efficient tool to control the transmission of coronaviruses;Bhardwaj;Science of the Total Environment,2021

5. Existing and potential applications of ultraviolet light in the food industry–a critical review;Bintsis;Journal of the Science of Food and Agriculture,2000

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