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- W2898037730 abstract "Et ve et urunlerinin dayanikliliginin arttirilmasi icin bircok yontem kullanilmaktadir. Et endustrisinde yaygin olarak kullanilan pisirme, haslama ve sogutma gibi isil islemler, ette bazi degisikliklere neden olabilmektedir. Bu isil islemlere alternatif olarak isil olmayan teknolojiler ortaya cikmistir. Bu teknolojiler arasinda, tat, koku ve yapida onemli degisikliklere neden olmayan, cevre dostu olan ve proseste toksik maddelerin kullanilmadigi soguk plazma teknolojisi on plana cikmaktadir. Radyo frekansi ve dielektrik (yalitkan) bariyer bosaltici gibi plazma sistemlerinden elde edilen soguk plazma, et ve et urunlerinde mikrobiyolojik bozulmaya neden olan mikroorganizmalarin inaktivasyonunda kullanilabilmektedir. Bu derlemenin amaci, bircok gida urununde denemeleri yapilan soguk plazma teknolojisinin et ve et urunlerindeki uygulamalarini inceleyerek, et endustrisindeki uygulanabilirligi hakkinda bilgi vermektir." @default.
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- W2898037730 date "2015-06-15" @default.
- W2898037730 modified "2023-10-14" @default.
- W2898037730 title "Applications of Cold Plasma in Meat and Meat Products" @default.
- W2898037730 doi "https://doi.org/10.5578/kvj.9845" @default.
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