Mutagenicity and Immune Toxicity of Emulsion-type Sausage Cured with Plasma-treated Water

Cold plasma has been developed to reduce microbial contamination and to improve safety of food and medical products. In addition, the technology can be used in the manufacture of sausages without addition of nitrite. To be applied in food industry commercially, the new technology should be safe and...

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Detalles Bibliográficos
Autores principales: Kim, Hyun-Joo, Sung, Nak-Yun, Yong, Hae In, Kim, Hanwool, Lim, Younggap, Ko, Kwang Hyun, Yun, Cheol-Heui, Jo, Cheorun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5018509/
https://www.ncbi.nlm.nih.gov/pubmed/27621690
http://dx.doi.org/10.5851/kosfa.2016.36.4.494

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5018509/
https://www.ncbi.nlm.nih.gov/pubmed/27621690
http://dx.doi.org/10.5851/kosfa.2016.36.4.494

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