Plasma-activated water as an alternative nitrite source for the curing of beef jerky: Influence on quality and inactivation of Listeria innocua

  1. Inguglia, E.S.
  2. Oliveira, M.
  3. Burgess, C.M.
  4. Kerry, J.P.
  5. Tiwari, B.K.
Revista:
Innovative Food Science and Emerging Technologies

ISSN: 1466-8564

Any de publicació: 2020

Volum: 59

Tipus: Article

DOI: 10.1016/J.IFSET.2019.102276 GOOGLE SCHOLAR

Objectius de Desenvolupament Sostenible