JHED | Volume 38 | HED (1) - Effect of blue light sterilization on the quality of sous vide cooking squid.

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EFFECT OF BLUE LIGHT STERILIZATION ON THE QUALITY OF SOUS VIDE COOKING SQUID

Zhenkun Cui*, Han Yan, Tatiana Manoli, Hao Zhang, Cuicui Fan

Key words: Blue light sterilization, Non-thermal sterilization, Sous vide, Squid.

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VOLUME 38 | Hygienic Engineering and Design (1)

Zhenkun Cui, Han Yan, Tatiana Manoli, Hao Zhang, Cuicui Fan (2022).
Effect of blue light sterilization on the quality of sous vide cooking squid.

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Zhenkun Cui*, Han Yan, Tatiana Manoli, Hao Zhang, Cuicui Fan

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