The effect of pH on inactivation of pathogenic bacteria on fresh-cut lettuce by dipping treatment with electrolyzed water

By H. Yang, B. L. Swem, Yanbin Li. 2003

94 citations recorded by the source corpus.

Subfields: Biotechnology, Food Science

View Paper: https://www.semanticscholar.org/paper/4a148089ef92c170601d72a2bdb05b53ab50dfc8