Chicken fillets subjected to UV‐C and pulsed UV light: Reduction of pathogenic and spoilage bacteria, and changes in sensory quality-Reference-Cited by-同舟云学术

Chicken fillets subjected to UV‐C and pulsed UV light: Reduction of pathogenic and spoilage bacteria, and changes in sensory quality

Published:2017-11-23 Issue:1 Volume:38 Page:
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:J Food Saf

Author:

McLeod Anette¹^ORCID,Hovde Liland Kristian¹,Haugen John‐Erik¹,Sørheim Oddvin¹,Myhrer Kristine S.¹,Holck Askild L.¹^ORCID

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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3. Radiation Sterilization, Nature of Undesirable Odors Formed by Gamma Irradiation of Beef

4. Lipid oxidation of pressurized and cooked chicken: role of sodium chloride and mechanical processing on TBARS and hexanal values

5. Existing and potential applications of ultraviolet light in the food industry - a critical review

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