
The effect of pulsed UV light on Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, Staphylococcus aureus and staphylococcal enterotoxin A on sliced fermented salami and its chemical quality
Keywords: نور پالسی; Pulsed light; Decontamination; Microbial safety; Quality; Meat processing; Pathogens; Enterotoxin; Protein; Lipid; Oxidation;