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.
Key words: Blue light sterilization, Non-thermal sterilization, Sous vide, Squid.
Subscribe to our newsletter and stay in touch with all of the latest information regarding the
Journal of Hygienic Engineering and Design
Zhenkun Cui, Han Yan, Tatiana Manoli, Hao Zhang, Cuicui Fan (2022).
Effect of blue light sterilization on the quality of sous vide cooking squid.
Enter your email address in order to receive the file
(free of charge)