Ultraviolet Light

In the last two decades, new preservation technologies have drawn the attention of food producers, who wish to satisfy the consumers' increasing demand for fresh‐like food products free or with low amounts of chemical additives and processed without the need for severe heating. Among these proc...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	Guerrero, Sandra N, Ferrario, Mariana, Schenk, Marcela, Fenoglio, Daniela, Andreone, Antonella
Format:	Buchkapitel
Sprache:	eng
Schlagworte:	food quality hurdle concept microbial inactivation UV‐C processing
Online-Zugang:	Volltext
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