Microbial, chemical qualities and shelf-life of blue swimming crab (Portunus armatus) lump meat as influenced by in-package high voltage cold plasma treatment
Oladipupo Odunayo Olatunde, Kasidate Chantakun, Soottawat Benjakul
Topics & Concepts
Shelf lifeFood scienceChemistryFood spoilageBacteriaBiologyGeneticsMeat and Animal Product QualityInsect Utilization and EffectsProtein Hydrolysis and Bioactive Peptides