Chicken fillets subjected to UV‐C and pulsed UV light: Reduction of pathogenic and spoilage bacteria, and changes in sensory quality
Author:
Affiliation:
1. Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research Ås Norway
Funder
Research Council of Norway
Publisher
Wiley
Subject
Microbiology,Food Science,Parasitology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfs.12421
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