Production of restructured beef jerky using blood plasma solutions activated by non-thermal atmospheric plasma
Authors
Monika Marcinkowska-Lesiak
monika_marcinkowska_lesiak@sggw.edu.pl
Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Poland
Magdalena Zalewska
Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Poland
Kazem Alirezalu
Department Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
Iwona Wojtasik-Kalinowska
Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Poland
Anna Onopiuk
Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Poland
Andrzej Półtorak
Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Poland
DOI: https://doi.org/10.2478/aspr-2023-0008 | Journal eISSN: 2300-8342
Language: English
Page range: 195 - 218
Accepted on: Sep 19, 2023
Published on: Oct 26, 2023
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Related subjects:
© 2023 Monika Marcinkowska-Lesiak, Magdalena Zalewska, Kazem Alirezalu, Iwona Wojtasik-Kalinowska, Anna Onopiuk, Andrzej Półtorak, published by Institute of Genetics and Animal Biotechnology of the Polish Academy of Sciences
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.