Plasma-activated water as an alternative nitrite source for the curing of beef jerky: Influence on quality and inactivation of Listeria innocua
- Inguglia, E.S.
- Oliveira, M.
- Burgess, C.M.
- Kerry, J.P.
- Tiwari, B.K.
Revista:
Innovative Food Science and Emerging Technologies
ISSN: 1466-8564
Año de publicación: 2020
Volumen: 59
Tipo: Artículo