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HARVARD Citation
Wang, J. et al. (2021). Application of plasma-activated water (PAW) for mitigating methicillin-resistant Staphylococcus aureus (MRSA) on cooked chicken surface. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Wang, J. et al. (2021). Application of plasma-activated water (PAW) for mitigating methicillin-resistant Staphylococcus aureus (MRSA) on cooked chicken surface. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].