Treatment of Fresh Meat, Fish and Products Thereof with Cold Atmospheric Plasma to Inactivate Microbial Pathogens and Extend Shelf Life

Assuring the safety of muscle foods and seafood is based on prerequisites and specific measures targeted against defined hazards. This concept is augmented by ‘interventions’, which are chemical or physical treatments, not genuinely part of the production process, but rather implemented in the frame...

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Detalles Bibliográficos
Autores principales: Paulsen, Peter, Csadek, Isabella, Bauer, Alexandra, Bak, Kathrine H., Weidinger, Pia, Schwaiger, Karin, Nowotny, Norbert, Walsh, James, Martines, Emilio, Smulders, Frans J. M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9740106/
https://www.ncbi.nlm.nih.gov/pubmed/36496672
http://dx.doi.org/10.3390/foods11233865

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9740106/
https://www.ncbi.nlm.nih.gov/pubmed/36496672
http://dx.doi.org/10.3390/foods11233865

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