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Novel Technologies for Preserving Ricotta Cheese: Effects of Ultraviolet and Near-Ultraviolet-Visible Light

Emilio Francesco Ricciardi1, Selene Pedros-Garrido2, Kostas Papoutsis2

  • 1Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25-71122 Foggia, Italy.

Foods (Basel, Switzerland)
|May 9, 2020
PubMed

Keywords:
NUV–vis lightUV-Cirradiation treatmentsmicrobial inactivationnon-thermal technologyricotta cheese

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