Synergetic effect of combined fumaric acid and slightly acidic electrolysed water on the inactivation of food‐borne pathogens and extending the shelf life of fresh beef

2014

Tango, C.‐N. | Mansur, A.‐R. | Kim, G.‐H. | Oh, D.‐H.


书目信息
Journal of applied microbiology
117 6 页码 1709 - 1720 ISSN 1364-5072
出版者
Published for the Society for Applied Bacteriology by Blackwell Science
其它主题
Food pathogens; Escherichia coli o157; Beef quality; Shelf life
语言
英语
类型
Journal Article; Text

2024-02-29
MODS