Synergistic mechanism and enhanced inactivation exhibited by UVA irradiation combined with citric acid against pathogenic bacteria on sliced cheese
Author:
Funder
National Research Foundation of Korea
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference33 articles.
1. Effects of heat treatment and starter culture on the properties of traditional Urfa cheeses (a white-brined Turkish cheese) produced from bovine milk;Atasoy;Food Control,2008
2. The respiratory chain is the cell's Achilles' heel during UVA inactivation in Escherichia coli;Bosshard;Microbiology,2010
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