Effects of physicochemical characteristics of pummelo fruit juice towards UV inactivation of Salmonella typhimurium
There is substantiated evidence that Ultraviolet (UV) light reduces the level of microbial contamination for a wide range of liquid foods and beverages. However, the major disadvantage of UV light is the limitation of light penetration. Liquid foods have been known to absorb inadequate UV light due...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2015
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| Online Access: | http://psasir.upm.edu.my/id/eprint/43298/1/Effects%20of%20physicochemical%20characteristics%20of%20pummelo%20fruit%20juice%20towards%20UV%20inactivation%20of%20Salmonella%20typhimurium.pdf |