Decontamination of chicken meat using dielectric barrier discharge cold plasma technology: The effect on microbial quality, physicochemical properties, topographical structure, and sensory attributes | Heba Hussein Saleh Abdel-Naeem

Decontamination of chicken meat using dielectric barrier discharge cold plasma technology: The effect on microbial quality, physicochemical properties, topographical structure, and sensory attributes

Citation:: Abdel-Naeem, H. H. S., E. M. S. M. Ebaid, K. H. M. Khalel, K. Imre, A. Morar, V. Herman, and F. A. M. El-Nawawi, "Decontamination of chicken meat using dielectric barrier discharge cold plasma technology: The effect on microbial quality, physicochemical properties, topographical structure, and sensory attributes", LWT - Food Science and Technology, vol. 165, pp. 113739, 2022.