Pathogen inactivation and quality changes in sliced cheddar...

Food Research International 2015 / 03 Vol. 69

Pathogen inactivation and quality changes in sliced cheddar cheese treated using flexible thin-layer dielectric barrier discharge plasma

Yong, Hae In, Kim, Hyun-Joo, Park, Sanghoo, Kim, Kijung, Choe, Wonho, Yoo, Suk Jae, Jo, Cheorun
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Volume:
69
Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2014.12.008
Date:
March, 2015
File:
PDF, 505 KB
english, 2015
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