Use of Atmospheric Pressure Cold Plasma for Meat Industry.

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Mechanism Underlying Green Discolouration of Myoglobin Induced by Atmospheric Pressure Plasma.

P2860

Q55437936-19DBE19D-2364-4CFB-82F3-581B57F39B2D

P2860

Use of Atmospheric Pressure Cold Plasma for Meat Industry.

Item

http://www.wikidata.org/entity/Q41700703

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2017 nî lūn-bûn

@nan

2017年の論文

@ja

2017年論文

@yue

2017年論文

@zh-hant

2017年論文

@zh-hk

2017年論文

@zh-mo

2017年論文

@zh-tw

2017年论文

@wuu

2017年论文

@zh

2017年论文

@zh-cn

name

Use of Atmospheric Pressure Cold Plasma for Meat Industry.

@en

type

Item

label

Use of Atmospheric Pressure Cold Plasma for Meat Industry.

@en

prefLabel

Use of Atmospheric Pressure Cold Plasma for Meat Industry.

@en

P1476

Use of Atmospheric Pressure Cold Plasma for Meat Industry.

@en

P2093

Cheol Woo Lee

http://www.w3.org/2001/XMLSchema#string

Hae In Yong

http://www.w3.org/2001/XMLSchema#string

Hyun Jung Lee

http://www.w3.org/2001/XMLSchema#string

Juri Lee

http://www.w3.org/2001/XMLSchema#string

P2860

Sodium nitrite: the "cure" for nitric oxide insufficiency

Non-thermal plasma induces apoptosis in melanoma cells via production of intracellular reactive oxygen species.

Effect of atmospheric pressure plasma on inactivation of pathogens inoculated onto bacon using two different gas compositions.

Cold atmospheric gas plasma disinfection of chicken meat and chicken skin contaminated with Listeria innocua.

Inactivation of Listeria monocytogenes on agar and processed meat surfaces by atmospheric pressure plasma jets.

Evaluation of the treatment of both sides of raw chicken breasts with an atmospheric pressure plasma jet for the inactivation of Escherichia coli.

The use of atmospheric pressure plasma-treated water as a source of nitrite for emulsion-type sausage.

Flexible thin-layer plasma inactivation of bacteria and mold survival in beef jerky packaging and its effects on the meat's physicochemical properties.

The effects of atmospheric pressure cold plasma treatment on microbiological, physical-chemical and sensory characteristics of vacuum packaged beef loin.

Mechanisms of Inactivation by High-Voltage Atmospheric Cold Plasma Differ for Escherichia coli and Staphylococcus aureus

P304

477-485

http://www.w3.org/2001/XMLSchema#string

P31

scholarly article

P356

10.5851/KOSFA.2017.37.4.477

http://www.w3.org/2001/XMLSchema#string

P433

http://www.w3.org/2001/XMLSchema#string

P478

http://www.w3.org/2001/XMLSchema#string

P50

Cheorun Jo

Samooel Jung

P577

2017-08-31T00:00:00Z

http://www.w3.org/2001/XMLSchema#dateTime

P698

28943759

http://www.w3.org/2001/XMLSchema#string

P932

5599567

http://www.w3.org/2001/XMLSchema#string

Use of Atmospheric Pressure Cold Plasma for Meat Industry.

about

P2860

P2860

Use of Atmospheric Pressure Cold Plasma for Meat Industry.

description

name

type

label

prefLabel

P1433

P1476

P2093

P2860

P304

P31

P356

P433

P478

P50

P577

P698

P932

P356

P1433

P1476

P2093

P2860

P304

P31

P356

P433

P478

P50

P577

P698

P932