Study on the thawing characteristics of beef in plasma-activated water
Hui‐Xin Wang, Changjiang Ding, Jingli Lu, Yuting Bao, Bingyang Han, Jie Zhang, Shanshan Duan, Zhiqing Song, Hao Chen
Topics & Concepts
ChemistryFood scienceLipid oxidationWater holding capacityBiochemistryAntioxidantMeat and Animal Product QualityMagnetic and Electromagnetic EffectsMicrobial Inactivation Methods