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

Publisher： John Wiley & Sons Inc

E-ISSN： 1745-4565|38|1|jfs.12421-jfs.12421

ISSN： 0149-6085

Source： JOURNAL OF FOOD SAFETY (ELECTRONIC), Vol.38, Iss.1, 2018-02, pp. : n/a-n/a

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