Synergistic effect of low concentration electrolyzed water and calcium lactate to ensure microbial safety, shelf life and sensory quality of fresh pork

Published 2012 View Full Article

Authors

Keywords

Journal

FOOD CONTROL

Volume 30, Issue 1, Pages 176-183

Publisher

Elsevier BV

Online

2012-07-05

DOI

10.1016/j.foodcont.2012.06.041

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FOOD CONTROL

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