Sustainable processing technologies (pulsed light, electrolysed water and ozonation) for microbial decontamination of muscle foods
Author:
Funder
TÜBİTAK
European Union
Cukurova University
Publisher
Elsevier BV
Reference202 articles.
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2. Inherent and extrinsic factors related to the shelf life of halal food stuff;Ahmed Osman,2023
3. The bactericidal activity of acidic electrolyzed oxidizing water against Escherichia coli O157: H7, Salmonella typhimurium, and Listeria monocytogenes on raw fish, chicken and beef surfaces;Al-Holy;Food Control,2015
4. The use of electrolyzed water as a disinfectant for fresh cut mango;de Almeida Lopes;Scientia Horticulturae,2021
5. Studying the penetration ability of various pathogenic bacteria in raw beef meat surface and its antibacterial effect on Ozonated water;Ali;Journal of Pure and Applied Microbiology,2022
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