Dual effects of acidic electrolyzed water treatments on the microbial reduction and control of enzymatic browning for fresh-cut lotus root
出版年份 2017 全文链接
标题
Dual effects of acidic electrolyzed water treatments on the microbial reduction and control of enzymatic browning for fresh-cut lotus root
作者
关键词
-
出版物
JOURNAL OF FOOD SAFETY
Volume 37, Issue 3, Pages e12333
出版商
Wiley
发表日期
2017-02-23
DOI
10.1111/jfs.12333
参考文献
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注意:仅列出部分参考文献,下载原文获取全部文献信息。- Effect of Acidified Sodium Chlorite, Chlorine, and Acidic Electrolyzed Water on Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes Inoculated onto Leafy Greens
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- EFFICACY OF SLIGHTLY ACIDIC ELECTROLYZED WATER (SAEW) FOR REDUCING MICROBIAL CONTAMINATION ON FRESH-CUT CILANTRO
- (2010) JIANXIONG HAO et al. JOURNAL OF FOOD SAFETY
- Combination of Sodium Chlorite and Calcium Propionate Reduces Enzymatic Browning and Microbial Population of Fresh-Cut “Granny Smith” Apples
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- Fresh-cut product sanitation and wash water disinfection: Problems and solutions
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- Efficacy of neutral electrolyzed water (NEW) for reducing microbial contamination on minimally-processed vegetables
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- (2008) Wei Cao et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Application of electrolyzed water in the food industry
- (2007) Yu-Ru Huang et al. FOOD CONTROL
- Reduction of bacteria on spinach, lettuce, and surfaces in food service areas using neutral electrolyzed oxidizing water
- (2007) Jane L. Guentzel et al. FOOD MICROBIOLOGY
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