Effect of Plasma-Activated Water Combined with Biological Preservatives on Beef Preservation
To prolong the shelf life of fresh beef, we designed and evaluated a preservative (PAW-ε-PLH-nisin) by dissolving ε-polylysine hydrochloride (ε-PLH), nisin, and sodium hexametaphosphate as a water-retaining agent in plasma-activated water (PAW). The effect of the preservative on the quality changes...
Kaydedildi:
| Yazar: | |
|---|---|
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
China Food Publishing Company
2025-01-01
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| Seri Bilgileri: | Shipin Kexue |
| Konular: | |
| Online Erişim: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-2-003.pdf |
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