Publication | Open Access

Study of the inactivation of some microorganisms in turbid carrot-orange juice blend processed by ultraviolet light assisted by mild heat treatment

Ultraviolet LightBiomanufacturingFood MicrobiologyFood PreservationFood EngineeringMicrobiologyFood ProcessingMild Heat TreatmentPublic HealthUv-c IrradiationFood TechnologyFood SafetyHealth Sciences