Article Versions Notes

Paulsen P, Csadek I, Bauer A, Bak KH, Weidinger P, Schwaiger K, Nowotny N, Walsh J, Martines E, Smulders FJM. Treatment of Fresh Meat, Fish and Products Thereof with Cold Atmospheric Plasma to Inactivate Microbial Pathogens and Extend Shelf Life. Foods. 2022; 11(23):3865. https://doi.org/10.3390/foods11233865

Paulsen, Peter, Isabella Csadek, Alexandra Bauer, Kathrine H. Bak, Pia Weidinger, Karin Schwaiger, Norbert Nowotny, James Walsh, Emilio Martines, and Frans J. M. Smulders. 2022. "Treatment of Fresh Meat, Fish and Products Thereof with Cold Atmospheric Plasma to Inactivate Microbial Pathogens and Extend Shelf Life" Foods 11, no. 23: 3865. https://doi.org/10.3390/foods11233865

Paulsen, P., Csadek, I., Bauer, A., Bak, K. H., Weidinger, P., Schwaiger, K., Nowotny, N., Walsh, J., Martines, E., & Smulders, F. J. M. (2022). Treatment of Fresh Meat, Fish and Products Thereof with Cold Atmospheric Plasma to Inactivate Microbial Pathogens and Extend Shelf Life. Foods, 11(23), 3865. https://doi.org/10.3390/foods11233865