Article Versions Notes

Große-Peclum V, Siekmann L, Krischek C, Avramidis G, Ochs C, Viöl W, Plötz M. Using TRIS-Buffered Plasma-Activated Water to Reduce Pathogenic Microorganisms on Poultry Carcasses with Evaluation of Physicochemical and Sensory Parameters. Foods. 2023; 12(5):1113. https://doi.org/10.3390/foods12051113

Große-Peclum, Vanessa, Lisa Siekmann, Carsten Krischek, Georg Avramidis, Christian Ochs, Wolfgang Viöl, and Madeleine Plötz. 2023. "Using TRIS-Buffered Plasma-Activated Water to Reduce Pathogenic Microorganisms on Poultry Carcasses with Evaluation of Physicochemical and Sensory Parameters" Foods 12, no. 5: 1113. https://doi.org/10.3390/foods12051113

Große-Peclum, V., Siekmann, L., Krischek, C., Avramidis, G., Ochs, C., Viöl, W., & Plötz, M. (2023). Using TRIS-Buffered Plasma-Activated Water to Reduce Pathogenic Microorganisms on Poultry Carcasses with Evaluation of Physicochemical and Sensory Parameters. Foods, 12(5), 1113. https://doi.org/10.3390/foods12051113