Combined Effect of Thermosonication and Slightly Acidic Electrolyzed Water to Reduce Foodborne Pathogens and Spoilage Microorganisms on Fresh‐cut Kale

Publisher： John Wiley & Sons Inc

E-ISSN： 1750-3841|80|6|M1277-M1284

ISSN： 0022-1147

Source： JOURNAL OF FOOD SCIENCE, Vol.80, Iss.6, 2015-06, pp. : M1277-M1284

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