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The effect of pulsed UV light on Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, Staphylococcus aureus and staphylococcal enterotoxin A on sliced fermented salami and its chemical quality

contributor authorAndreja Rajkovic
contributor authorIgor Tomasevic
contributor authorBruno De Meulenaer
contributor authorFrank Devlieghere
date accessioned2020-03-14T22:50:33Z
date available2020-03-14T22:50:33Z
date issued2016
identifier otherxwf60ayieaDSDaCGLXoOZ0MAz6YZcDy4555aGntkMqlsYx5MAG.pdf
identifier urihttp://libsearch.um.ac.ir:80/fum/handle/fum/1771837?locale-attribute=en&show=full
formatgeneral
languageEnglish
titleThe effect of pulsed UV light on Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, Staphylococcus aureus and staphylococcal enterotoxin A on sliced fermented salami and its chemical quality
typeJournal Paper
contenttypeFulltext
contenttypeFulltext
identifier padid12582110
identifier doi10.1016/j.foodcont.2016.09.029
journal titleFood Control
coverageAcademic
filesize621276
citations3


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