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Inactivation kinetics of Escherichia coli, Staphylococcus aureus, Latilactobacillus sakei and Debaryomyces hansenii on dry-cured raw ham short-term treated with low-pressure mercury vapor lamp and UV-C LED module

Crossref DOI link: https://doi.org/10.1007/s11694-024-03076-7

Published Online: 2025-01-10

Published Print: 2025-03

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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