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Flexible thin-layer plasma inactivation of bacteria and mold survival in beef jerky packaging and its effects on the meat's physicochemical properties

Meat PackagingBiomanufacturingHealth SciencesMold SurvivalFood MicrobiologyFood PreservationMicrobiologyFood ProcessingPublic HealthBeef Jerky PackagingMeat QualityMeat ScienceFood SafetyPhysicochemical Properties