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In-package cold plasma treatment of braised chicken: voltage effect

Yali Zhang Yang Lei Suhong Huang Xiaoli Dong Jichao Huang Ming Huang

食品科学与人类健康（英文）2022，Vol.11Issue(4)：845-853,9.

In-package cold plasma treatment of braised chicken: voltage effect

Yali Zhang ¹Yang Lei ¹Suhong Huang ¹Xiaoli Dong ¹Jichao Huang ²Ming Huang¹

作者信息

1. Nanjing Innovation Center of Meat Products Processing,Jiangsu Collaborative Innovation Center of Meat Production and Processing,Quality and Safety Control,and College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China
2. College of Engineering,Nanjing Agricultural University,Nanjing 210095,China
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摘要

关键词

In-package cold plasma/Braised chicken/Shelf-life/Quality

Key words

In-package cold plasma/Braised chicken/Shelf-life/Quality

引用本文复制引用

Yali Zhang,Yang Lei,Suhong Huang,Xiaoli Dong,Jichao Huang,Ming Huang..In-package cold plasma treatment of braised chicken: voltage effect[J].食品科学与人类健康（英文）,2022,11(4):845-853,9.

基金项目

This work was financially supported by the Key R&D Program(Modern Agriculture)of Jiangsu Province(BE2019308). （Modern Agriculture）

食品科学与人类健康（英文）

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