Preliminary mechanism of acidic electrolyzed water ice on improving the quality and safety of shrimp

标题
Preliminary mechanism of acidic electrolyzed water ice on improving the quality and safety of shrimp
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 176, Issue -, Pages 333-341
出版商
Elsevier BV
发表日期
2014-12-30
DOI
10.1016/j.foodchem.2014.12.089

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