Microbial Inactivation on a Processed Cheese Surface by UV-A Light
Author:
Affiliation:
1. Department of Nutrition, Dietetics and Food Sciences, Utah State University, 8700 Old Main Hill, Logan, Utah 84322, United States
Funder
Utah Agricultural Experiment Station
Utah State University
Publisher
American Chemical Society (ACS)
Link
https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.0c00130
Reference37 articles.
1. UV Light for Processing Foods
2. Prevalence and sources of cheese contamination with pathogens at farm and processing levels
3. Emerging Dairy Processing Technologies
4. UV inactivation of pathogenic and indicator microorganisms
5. Bacterial inactivation in fruit juices using a continuous flow Pulsed Light (PL) system
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