Effect of Slightly Acidic Electrolyzed Water (SAEW) Treatment on the Microbial Reduction and Storage Quality of Fresh-Cut Cilantro

Journal of Food Processing and Preservation

Volumn 39, Issue 6, 2015, Pages 559-566

  Hao, Jianxiong ^a   Li, Huiying ^a   Wan, Yangfang ^a   Liu, Haijie ^b  

^a HEBEI UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^b CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

ELECTROLYTES; VEGETABLES; WATER TREATMENT;

ACIDIC ELECTROLYZED WATERS; AVAILABLE CHLORINE CONCENTRATIONS; DISINFECTION EFFICACY; ELECTROLYTE LEAKAGE; MICROBIAL REDUCTION; OVERALL QUALITY; SLIGHTLY ACIDIC ELECTROLYZED WATERS; STORAGE QUALITY;

FOOD STORAGE;

EID: 84953367102     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12261     Document Type: Article

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