Purpose UV-C treatment of meat in pack can potentially increase the safety of food with minimal risk of post process contamination. The trial assessed the feasability…
Main conclusions The inoculaion method impacts the microbial reduction on the meat. With dip inoculation, no greater than 0.75 average log reduction…
Purpose UV-C treatment of meat in pack can potentially increase the safety of food with minimal risk of post process contamination. The trial assessed the…
Purpose UV-C treatment of meat in pack can potentially increase the safety of food with minimal risk of post process contamination. The trial assessed the feasability…
Purpose UV-C treatment of meat in pack can potentially increase the safety of food with minimal risk of post process contamination. The trial assessed the feasability…
Purpose UV-C was thought to prolong shelf life of chicken breasts by reducing micro growth over the storage duration. Main conclusions Although the…
The main objective of this study was to reveal the influence of information about products processed with innovative processing technology (IPT) on consumers. The main…
