Reduction of Microbial Pathogens during Apple Cider Production Using Sodium Hypochlorite, Copper Ion, and Sonication

Author: Rodgers Stephanie L.   Ryser Elliot T.  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.67, Iss.4, 2004-04, pp. : 766-771

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