Academic article

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

McLeod, Anette; Liland, Kristian Hovde; Haugen, John-Erik; Sørheim, Oddvin; Myhrer, Kristine S; Holck, Askild Lorentz

Publication details

Journal: Journal of food safety, vol. 38, p. 1–15, 2017

Issue: 1

International Standard Numbers:
Printed: 0149-6085
Electronic: 1745-4565

Open Access: green