Optimization of UV-C light and lactic acid combined treatment in decontamination of sliced Brazilian dry-cured loin: Salmonella typhimurium inactivation and physicochemical quality

Publication date: Available online 11 September 2020Source: Meat ScienceAuthor(s): Denes K.A. Rosario, Yhan S. Mutz, Vinicius S. Castro, Patricia C. Bernardes, Andreja Rajkovic, Carlos A. Conte-Junior
Source: Meat Science - Category: Food Science Source Type: research