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Production of restructured beef jerky using blood plasma solutions activated by non-thermal atmospheric plasma

Monika Marcinkowska-Lesiak

Monika Marcinkowska-Lesiak

Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life SciencesPoland
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Marcinkowska-Lesiak, Monika
, 
Magdalena Zalewska

Magdalena Zalewska

Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life SciencesPoland
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Zalewska, Magdalena
, 
Kazem Alirezalu

Kazem Alirezalu

Department Department of Food Science and Technology, Faculty of Agriculture, University of TabrizTabriz, Iran
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Alirezalu, Kazem
, 
Iwona Wojtasik-Kalinowska

Iwona Wojtasik-Kalinowska

Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life SciencesPoland
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Wojtasik-Kalinowska, Iwona
, 
Anna Onopiuk

Anna Onopiuk

Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life SciencesPoland
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Onopiuk, Anna
 and 
Andrzej Półtorak

Andrzej Półtorak

Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life SciencesPoland
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Półtorak, Andrzej
  
Oct 26, 2023
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Published Online: Oct 26, 2023
Page range: 195 - 218
Accepted: Sep 19, 2023
DOI: https://doi.org/10.2478/aspr-2023-0008
Keywords
© 2023 Monika Marcinkowska-Lesiak et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Language:
English
Publication timeframe:
4 times per year
Journal Subjects:
Life Sciences, Molecular Biology, Biotechnology, Anatomy and Physiology, Life Sciences, other
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