Decontamination of chicken meat using dielectric barrier discharge cold plasma technology: The effect on microbial quality, physicochemical properties, topographical structure, and sensory attributes-Reference-Cited by-同舟云学术

Decontamination of chicken meat using dielectric barrier discharge cold plasma technology: The effect on microbial quality, physicochemical properties, topographical structure, and sensory attributes

Published:2022-08 Issue: Volume:165 Page:113739
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Abdel-Naeem Heba H.S.,Ebaid Eslam M.S.M.,Khalel Khaled H.M.,Imre Kálmán^ORCID,Morar Adriana,Herman Viorel,EL-Nawawi Fathi A.M.

Funder

Romanian Government Ministry of Education and Research

Race and Difference Initiative, Emory University

Publisher

Elsevier BV

Subject

Food Science

Reference53 articles.

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3. Shelf-life extension of herring (clupea harengus) using in-package atmospheric plasma technology;Albertos;Innovative Food Science & Emerging Technologies,2019

4. Effect of polyunsaturated fatty acids on the reactive oxygen and nitrogen species production by raw 264.7 macrophages;Ambrozova;European Journal of Nutrition,2010

5. Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of fresh meat,1995

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