Synergistic effect of low concentration electrolyzed water and calcium lactate to ensure microbial safety, shelf life and sensory quality of fresh pork-Reference-Cited by-同舟云学术

Synergistic effect of low concentration electrolyzed water and calcium lactate to ensure microbial safety, shelf life and sensory quality of fresh pork

Published:2013-03 Issue:1 Volume:30 Page:176-183
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Rahman S.M.E.,Wang Jun,Oh Deog-Hwan

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

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