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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- Application of electrolyzed water in the food industry
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- Reduction of bacteria on spinach, lettuce, and surfaces in food service areas using neutral electrolyzed oxidizing water
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