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

por McLeod, Anette, Hovde Liland, Kristian, Haugen, John‐Erik, Sørheim, Oddvin, Myhrer, Kristine S., Holck, Askild L.
Publicado 2017

Cooking chicken at home: Common or recommended approaches to judge doneness may not assure sufficient inactivation of pathogens

por Langsrud, Solveig, Sørheim, Oddvin, Skuland, Silje Elisabeth, Almli, Valérie Lengard, Jensen, Merete Rusås, Grøvlen, Magnhild Seim, Ueland, Øydis, Møretrø, Trond
Publicado 2020