Yong, Hae In <br/><br/>
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] 

 -  Meat science  Jan 2017 
 - 151-156 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-4138 
<br/><br/><label>Standard No.: </label>10.1016/j.meatsci.2016.09.016  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Cattle<br/>Colony Count, Microbial<br/>Consumer Behavior<br/>Consumer Product Safety<br/>Food Contamination--analysis<br/>Food Handling<br/>Food Microbiology<br/>Food Packaging<br/>Food Preservation<br/>Food Quality<br/>Foodborne Diseases--microbiology<br/>Humans<br/>Meat Products--microbiology<br/>Metmyoglobin--analysis<br/>Myofibrils--metabolism<br/>Odorants<br/>Peroxides--analysis<br/>Plasma Gases<br/>Red Meat--microbiology<br/>Smell<br/>Taste