Electrolyzed Water as a Disinfectant for Fresh-cut Vegetables-Reference-Cited by-同舟云学术

Electrolyzed Water as a Disinfectant for Fresh-cut Vegetables

Published:1999-05 Issue:3 Volume:64 Page:536-539
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Izumi H.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1999.tb15079.x/fullpdf

Reference19 articles.

1. Factors affecting the efficacy of washing procedures used in the production of prepared salads

2. S. Asada, S. Uchide, and M. Kobayashi, 1981 . Analysis of available chlorine in bleaching powder . InQuantitative Analysis, p.95 -97 . Gihodo, Tokyo. (Jpn.).

3. Changes in microbial populations on fresh cut spinach

4. Growth of Listeria monocytogenes Restricted by Native Microorganisms and Other Properties of Fresh-Cut Spinach†

5. Microbiology of minimally processed, modified-atmosphere packaged chicory endive

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