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

dc.contributor.author	McLeod, Anette
dc.contributor.author	Liland, Kristian Hovde
dc.contributor.author	Haugen, John-Erik
dc.contributor.author	Sørheim, Oddvin
dc.contributor.author	Myhrer, Kristine S.
dc.contributor.author	Holck, Askild Lorentz
dc.date.accessioned	2018-01-31T11:41:01Z
dc.date.available	2018-01-31T11:41:01Z
dc.date.created	2017-11-24T13:06:09Z
dc.date.issued	2017
dc.identifier.issn	0149-6085
dc.identifier.uri	http://hdl.handle.net/11250/2480931
dc.language.iso	eng
dc.title	Chicken fillets subjected to UV-C and pulsed UV light: Reduction of pathogenic and spoilage bacteria, and changes in sensory quality
dc.type	Peer reviewed
dc.type	Journal article
dc.description.version	submittedVersion
dc.source.journal	Journal of food safety
dc.identifier.doi	10.1111/jfs.12421
dc.identifier.cristin	1518137
dc.relation.project	Nofima AS: 201701
dc.relation.project	Norges forskningsråd: 262300
cristin.unitcode	7543,3,4,0
cristin.unitcode	7543,3,1,0
cristin.unitcode	7543,3,3,0
cristin.unitname	Trygg og holdbar mat
cristin.unitname	Mat og helse
cristin.unitname	Sensorikk, forbruker og innovasjon
cristin.ispublished	true
cristin.fulltext	preprint
cristin.qualitycode	1