Efficacy of Neutral pH Electrolyzed Water in Reducing Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 on Fresh Produce Items using an Automated Washer at Simulated Food Service Conditions.
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Efficacy of Slightly Acidic Electrolyzed Water and UV-Ozonated Water Combination for Inactivating Escherichia Coli O157:H7 on Romaine and Iceberg Lettuce during Spray Washing Process.Formation of Sublethally Injured Yersinia enterocolitica, Escherichia coli O157:H7, and Salmonella enterica Serovar Enteritidis Cells after Neutral Electrolyzed Oxidizing Water Treatments
P2860
Efficacy of Neutral pH Electrolyzed Water in Reducing Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 on Fresh Produce Items using an Automated Washer at Simulated Food Service Conditions.
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2015 nî lūn-bûn
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2015年の論文
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2015年学术文章
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2015年学术文章
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name
Efficacy of Neutral pH Electro ...... lated Food Service Conditions.
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Efficacy of Neutral pH Electro ...... lated Food Service Conditions.
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type
label
Efficacy of Neutral pH Electro ...... lated Food Service Conditions.
@en
Efficacy of Neutral pH Electro ...... lated Food Service Conditions.
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prefLabel
Efficacy of Neutral pH Electro ...... lated Food Service Conditions.
@en
Efficacy of Neutral pH Electro ...... lated Food Service Conditions.
@nl
P2093
P2860
P356
P1476
Efficacy of Neutral pH Electro ...... lated Food Service Conditions.
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P2093
Christopher H King
George K Afari
Yen-Con Hung
P2860
P304
P356
10.1111/1750-3841.12936
P577
2015-07-07T00:00:00Z