Combined effects of slightly acidic electrolyzed water and fumaric acid on the reduction of foodborne pathogens and shelf life extension of fresh pork

Food Control

Volumn 47, Issue , 2015, Pages 277-284

  Mansur, Ahmad Rois ^a   Tango, Charles Nkufi ^a   Kim, Gwang Hee ^a   Oh, Deog Hwan ^a  

^a Kangwon National University   (South Korea)

Author keywords

Fumaric acid; Pathogens reduction; Pork; Shelf life; Slightly acidic electrolyzed water

Indexed keywords

EID: 84904878258     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2014.07.019     Document Type: Article

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