| 000 | 01675 a2200529 4500 | ||
|---|---|---|---|
| 005 | 20250517120925.0 | ||
| 264 | 0 | _c20170602 | |
| 008 | 201706s 0 0 eng d | ||
| 022 | _a1873-4138 | ||
| 024 | 7 |
_a10.1016/j.meatsci.2016.09.016 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aYong, Hae In | |
| 245 | 0 | 0 |
_aFlexible thin-layer plasma inactivation of bacteria and mold survival in beef jerky packaging and its effects on the meat's physicochemical properties. _h[electronic resource] |
| 260 |
_bMeat science _cJan 2017 |
||
| 300 |
_a151-156 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 | _aCattle |
| 650 | 0 | 4 | _aColony Count, Microbial |
| 650 | 0 | 4 | _aConsumer Behavior |
| 650 | 0 | 4 | _aConsumer Product Safety |
| 650 | 0 | 4 |
_aFood Contamination _xanalysis |
| 650 | 0 | 4 | _aFood Handling |
| 650 | 0 | 4 | _aFood Microbiology |
| 650 | 0 | 4 | _aFood Packaging |
| 650 | 0 | 4 | _aFood Preservation |
| 650 | 0 | 4 | _aFood Quality |
| 650 | 0 | 4 |
_aFoodborne Diseases _xmicrobiology |
| 650 | 0 | 4 | _aHumans |
| 650 | 0 | 4 |
_aMeat Products _xmicrobiology |
| 650 | 0 | 4 |
_aMetmyoglobin _xanalysis |
| 650 | 0 | 4 |
_aMyofibrils _xmetabolism |
| 650 | 0 | 4 | _aOdorants |
| 650 | 0 | 4 |
_aPeroxides _xanalysis |
| 650 | 0 | 4 | _aPlasma Gases |
| 650 | 0 | 4 |
_aRed Meat _xmicrobiology |
| 650 | 0 | 4 | _aSmell |
| 650 | 0 | 4 | _aTaste |
| 700 | 1 | _aLee, Haelim | |
| 700 | 1 | _aPark, Sanghoo | |
| 700 | 1 | _aPark, Jooyoung | |
| 700 | 1 | _aChoe, Wonho | |
| 700 | 1 | _aJung, Samooel | |
| 700 | 1 | _aJo, Cheorun | |
| 773 | 0 |
_tMeat science _gvol. 123 _gp. 151-156 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.meatsci.2016.09.016 _zAvailable from publisher's website |
| 999 |
_c26497041 _d26497041 |
||