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

Published 2019 View Full Article

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Title
Plasma-activated water as an alternative nitrite source for the curing of beef jerky: Influence on quality and inactivation of Listeria innocua
Authors
Keywords
-
Journal
Innovative Food Science & Emerging Technologies
Volume 59, Issue -, Pages 102276
Publisher
Elsevier BV
Online
2019-12-16
DOI
10.1016/j.ifset.2019.102276

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