Effect of Plasma-activated Liquids on the Growth, Quality, and Microbiological Safety of Fresh Produce.

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dc.contributor.advisorDeepti Salvi, Chair
dc.contributor.advisorRicardo Hernandez, Member
dc.contributor.advisorJosip Simunovic, Member
dc.contributor.authorRivero Pena, Wendy Chiquinquira
dc.date.accepted2020-07-02
dc.date.accessioned2020-07-11T12:30:51Z
dc.date.available2020-07-11T12:30:51Z
dc.date.defense2020-04-17
dc.date.issued2020-04-17
dc.date.released2020-07-11
dc.date.reviewed2020-04-24
dc.date.submitted2020-04-24
dc.degree.disciplineFood Science
dc.degree.levelthesis
dc.degree.nameMaster of Science
dc.identifier.otherdeg21119
dc.identifier.otherhttps://doi.org/10.52750/171593
dc.identifier.urihttps://www.lib.ncsu.edu/resolver/1840.20/38109
dc.titleEffect of Plasma-activated Liquids on the Growth, Quality, and Microbiological Safety of Fresh Produce.

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