Evaluation of Electrolytically-Generated Hypochlorous Acid (‘Electrolyzed Water’) for Sanitation of Meat and Meat-Contact Surfaces

Author： Veasey Shawnna   Muriana Peter M.  

Publisher： MDPI

E-ISSN： 2304-8158|5|2|42-42

ISSN： 2304-8158

Source： Foods, Vol.5, Iss.2, 2016-06, pp. : 42-42

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