Effects of Electrolyzed Acidic Water Treatment on Microbial Safety and Physiological and Chemical Changes of Fresh-cut Green Bananas-Reference-Cited by-同舟云学术

Effects of Electrolyzed Acidic Water Treatment on Microbial Safety and Physiological and Chemical Changes of Fresh-cut Green Bananas

Published:2010 Issue:2 Volume:36 Page:59-66
ISSN:1344-1213
Container-title:Food Preservation Science
language:en
Short-container-title:Food Preserv. Sci.

Author:

ABE Kazuhiro¹,KAETSU Keiko¹,ISHIMARU Kanako¹,SHIOZAKI Shyuji¹,KUSAKARI Shin-ichi²,OKAI Yasuji³,SHIMA Shoji⁴,KATAYOSE Masahiko⁵,YOSHIDA Kyoichiro⁵,ACHIWA Nobuo⁵

Affiliation:

1. Graduate School of Agriculture and Biological Science, Osaka Prefecture University

2. Research Institute of Environment, Agriculture and Fisheries, Osaka Prefectural Government

3. Osaka Kun-ei Women’s Junior College

4. Osaka Women’s Junior College

5. Specialized Engineering Department, HOSHIZAKI ELECTRIC CO., LTD.

Publisher

Japan Association of Food Preservation Scientists

Subject

General Medicine

Link

https://www.jstage.jst.go.jp/article/jafps/36/2/36_59/_pdf

Reference32 articles.

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