Plasma-activated water: A novel frozen meat thawing media for reducing microbial contamination on chicken and improving the characteristics of protein
Jing Qian, Longfei Yan, Keqin Ying, Ji Luo, Hong Zhuang, Wenjing Yan, Jianhao Zhang, Ying Zhao
Topics & Concepts
ChemistryFood scienceLipid oxidationSterilization (economics)ContaminationDigestion (alchemy)Protein degradationChromatographyBiochemistryAntioxidantBiologyEconomicsForeign exchange marketMonetary economicsEcologyForeign exchangeMeat and Animal Product QualityMicrobial Inactivation MethodsMicroencapsulation and Drying Processes