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Non‐UV‐C dose and 0.005, 0.010, 0.016, 0.037, 0.065, 0.105, 0.127, and 0.199 J/cm2 were applied in inoculated agar plates and in inoculated caiman (Caiman crocodilus yacare) meat to investigate the reduction of Salmonella spp. Moreover, noninoculated caiman meat was submitted to the same treatments and was evaluated for color parameters (L*, a*, b* values, and ΔE) and lipid oxidation. The most effective...
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