Roles of Oxidation–Reduction Potential in Electrolyzed Oxidizing and Chemically Modified Water for the Inactivation of Food-Related Pathogens

Author: Kim Chyer   Hung Yen-Con   Brackett Robert E.  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.63, Iss.1, 2000-01, pp. : 19-24

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