The effects of dielectric barrier discharge cold plasma on the safety and shelf life parameters of mozzarella cheese
The current study aimed to evaluate the effect of dielectric barrier discharge cold atmospheric plasma (DBD-CAP) on mozzarella cheese during 9 days of storage at 4 °C. The effect of DBD-CAP at 75 kV at three different treatment times (1, 3, and 5 min) on enterohemorrhagic Escherichia coli (EHEC), mi...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
|
| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X24001527 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|