Antibacterial Properties of Plasma-activated Water on Escherichia coli and Its Effect on Storage Quality of Duck Fillets
Plasma-activated water (PAW) is a new non-thermal sterilization technology, yet its application in pre-prepared duck products and its effect on the quality characteristics of duck fillets are rarely reported. In this study, PAW was prepared using plasma jets with varying discharge durations (0~6 min...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-08-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080226 |
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