Flexible thin-layer plasma inactivation of bacteria and mold survival in beef jerky packaging and its effects on the meat's physicochemical properties. [electronic resource]
Producer: 20170602Description: 151-156 p. digitalISSN:- 1873-4138
- Animals
- Cattle
- Colony Count, Microbial
- Consumer Behavior
- Consumer Product Safety
- Food Contamination -- analysis
- Food Handling
- Food Microbiology
- Food Packaging
- Food Preservation
- Food Quality
- Foodborne Diseases -- microbiology
- Humans
- Meat Products -- microbiology
- Metmyoglobin -- analysis
- Myofibrils -- metabolism
- Odorants
- Peroxides -- analysis
- Plasma Gases
- Red Meat -- microbiology
- Smell
- Taste
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Publication Type: Journal Article
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