Article Versions Notes

Weihe T, Wagner R, Schnabel U, Andrasch M, Su Y, Stachowiak J, Noll HJ, Ehlbeck J. Microbial Control of Raw and Cold-Smoked Atlantic Salmon (Salmo salar) through a Microwave Plasma Treatment. Foods. 2022; 11(21):3356. https://doi.org/10.3390/foods11213356

Weihe, Thomas, Robert Wagner, Uta Schnabel, Mathias Andrasch, Yukun Su, Jörg Stachowiak, Heinz Jörg Noll, and Jörg Ehlbeck. 2022. "Microbial Control of Raw and Cold-Smoked Atlantic Salmon (Salmo salar) through a Microwave Plasma Treatment" Foods 11, no. 21: 3356. https://doi.org/10.3390/foods11213356

Weihe, T., Wagner, R., Schnabel, U., Andrasch, M., Su, Y., Stachowiak, J., Noll, H. J., & Ehlbeck, J. (2022). Microbial Control of Raw and Cold-Smoked Atlantic Salmon (Salmo salar) through a Microwave Plasma Treatment. Foods, 11(21), 3356. https://doi.org/10.3390/foods11213356