Evaluation of pathogen inactivation on sliced cheese induced by encapsulated atmospheric pressure dielectric barrier discharge plasma.
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Color Developing Capacity of Plasma-treated Water as a Source of Nitrite for Meat Curing.New insight into the residual inactivation of Microcystis aeruginosa by dielectric barrier discharge.Controlling Microbial Safety Challenges of Meat Using High Voltage Atmospheric Cold PlasmaMutagenicity and Immune Toxicity of Emulsion-type Sausage Cured with Plasma-treated Water.Inactivation of Escherichia coli O157:H7 and Aerobic Microorganisms in Romaine Lettuce Packaged in a Commercial Polyethylene Terephthalate Container Using Atmospheric Cold Plasma.Mechanism Underlying Green Discolouration of Myoglobin Induced by Atmospheric Pressure Plasma.
P2860
Evaluation of pathogen inactivation on sliced cheese induced by encapsulated atmospheric pressure dielectric barrier discharge plasma.
description
2014 nî lūn-bûn
@nan
2014 թուականի Յուլիսին հրատարակուած գիտական յօդուած
@hyw
2014 թվականի հուլիսին հրատարակված գիտական հոդված
@hy
2014年の論文
@ja
2014年論文
@yue
2014年論文
@zh-hant
2014年論文
@zh-hk
2014年論文
@zh-mo
2014年論文
@zh-tw
2014年论文
@wuu
name
Evaluation of pathogen inactiv ...... tric barrier discharge plasma.
@ast
Evaluation of pathogen inactiv ...... tric barrier discharge plasma.
@en
type
label
Evaluation of pathogen inactiv ...... tric barrier discharge plasma.
@ast
Evaluation of pathogen inactiv ...... tric barrier discharge plasma.
@en
prefLabel
Evaluation of pathogen inactiv ...... tric barrier discharge plasma.
@ast
Evaluation of pathogen inactiv ...... tric barrier discharge plasma.
@en
P2093
P356
P1433
P1476
Evaluation of pathogen inactiv ...... ctric barrier discharge plasma
@en
P2093
Amali U Alahakoon
Hae In Yong
Hyun-Joo Kim
Kijung Kim
Sanghoo Park
Wonho Choe
P356
10.1016/J.FM.2014.07.010
P577
2014-07-19T00:00:00Z