Integration of sodium hypochlorite pretreatment with co-immobilized microalgae/bacteria treatment of meat processing

Xinjuan Hu1, Yulie E Meneses2, Ashraf Aly Hassan3

  • 1Department of Food Science and Technology, Food Processing Center, University of Nebraska-Lincoln, Lincoln, NE 68588-6205, United States.

Bioresource Technology
|February 23, 2020
PubMed