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Effects of Storage Time and Temperature after Inoculation on Bacterial Reduction of Fresh-cut Cabbage Treated with Electrolyzed Water.
ACHIWA, Nobuo, KATAYOSE, Masahiko, KUSAKARI, Shinichi, ABE, KazuhiroVolume:
30
Year:
2004
Language:
english
Journal:
food preservation science
DOI:
10.5891/jafps.30.69
File:
PDF, 1.04 MB
english, 2004