The use of cold plasma technology in solving the mold problem in Kashar cheese
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-022-05661-4.pdf
Reference37 articles.
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4. Atik A, Gumus T (2021) The effect of different doses of UV-C treatment on microbiological quality of bovine milk. LWT- Food Sci Technol 136:110322. https://doi.org/10.1016/j.lwt.2020.110322
5. Bao T, Hao X, Sishir MRI, Karim N, Chen W (2021) Cold plasma: an emerging pretreatment technology for the drying of jujube slices. Food Chem 337:127783. https://doi.org/10.1016/j.foodchem.2020.127783
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