Effect of electrolyzed water for reduction of foodborne pathogens on lettuce and spinach

Effect of electrolyzed water for reduction of foodborne pathogens on lettuce and spinach

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Detalles Bibliográficos
Publicado en:	Journal of food science
Otros Autores:	Park, E.-J., Alexander, E., Taylor, G.A., Costa, R., Kang, D.-H.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 73, no. 6 (2008), p. M268-M272
Materias:	Lechuga Lactuca sativa Espinaca Spinacia oleracea Agua electrolizada
Publicación relacionada:	Contenido en: Journal of food science

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