Ultrasound-assisted plasma-activated water for bacterial inactivation in poultry industry
© 2019 IEEE. Normally, the slaughtering process in the poultry industry always uses chlorine solution to reduce pathogenic bacteria. However, use of chlorine in the food industry has some adverse effects, such as cross-contamination, low-efficiency sterilization, and other human health concerns beca...
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| Main Authors: | , , , |
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| Format: | Conference Proceeding |
| Published: |
2019
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| Subjects: | |
| Online Access: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85069057485&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/65521 |
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| Institution: | Chiang Mai University |