Abstract
A relatively new method for preventing infection by germs and product deterioration is the use of cold, atmospheric-pressure plasma. With this plasma, meat and meat products can be pasteurised non-thermally, creating new possibilities.
| Original language | English |
|---|---|
| Pages (from-to) | 44-45 |
| Journal | Dutch Food Industry |
| Volume | 25 |
| Issue number | 2 |
| Publication status | Published - Feb 2018 |
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Koude plasma in de vleesindustrie
Verkleij, T. & Nieuwland, M., Feb 2018, In: Voedingsindustrie : vakblad. 25, 2, p. 44-45Research output: Contribution to journal › Article › Professional
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