Effects of physicochemical characteristics of pummelo fruit juice towards UV inactivation of Salmonella typhimurium

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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...

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Bibliographic Details
Main Authors:	Abdul Karim Shah, Nor Nadiah, Shamsuddin, Rosnah, Abdul Rahman, Russly, Mohd Adzahan, Noranizan
Format:	Article
Language:	English
Published:	Elsevier 2015
Online Access:	http://psasir.upm.edu.my/id/eprint/43298/ http://psasir.upm.edu.my/id/eprint/43298/1/Effects%20of%20physicochemical%20characteristics%20of%20pummelo%20fruit%20juice%20towards%20UV%20inactivation%20of%20Salmonella%20typhimurium.pdf

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