Optimizing Salmonella Enteritidis inactivation in Salmon (Salmo salar) by the combined treatment of UV-LED and of Origanum vulgare essential oil nanoemulsion-Reference-Cited by-同舟云学术

Optimizing Salmonella Enteritidis inactivation in Salmon (Salmo salar) by the combined treatment of UV-LED and of Origanum vulgare essential oil nanoemulsion

Published:2023-12 Issue: Volume:154 Page:110004
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Mutz Yhan S.^ORCID,Ramos Carolina,Guerra Monteiro Maria Lucia^ORCID,Dutra da Silva Bruno,Torres Luiz,Tessaro Leticia,Conte-Junior Carlos A.

Funder

Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

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4. Effect of UV-C radiation on Salmonella spp . reduction and oxidative stability of caiman (Caiman crocodilus yacare) meat;Canto;Journal of Food Safety,2018

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