Effect of plasma-activated acetic acid on inactivation of Salmonella Typhimurium and quality traits on chicken meats-Reference-Cited by-同舟云学术

Effect of plasma-activated acetic acid on inactivation of Salmonella Typhimurium and quality traits on chicken meats

Published:2022-05 Issue:5 Volume:101 Page:101793
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Kang Taemin,Yim Donggyun,Kim Sung-Su,Baek Ki Ho,Kim Hyun-Jun^ORCID,Jo Cheorun^ORCID

Funder

Ministry of Education

National Fusion Research Institute

National Research Foundation of Korea

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

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4. Ion activation energy delivered to wounds by atmospheric pressure dielectric-barrier discharges: sputtering of lipid-like surfaces;Babaeva;J. Phys. D.,2012

5. Microbiological and sensory tests of beef treated with acetic and formic acids;Bell;J. Food Prot.,1986

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