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Synergetic effect of combined fumaric acid and slightly acidic electrolysed water on the inactivation of food-borne pathogens and extending the shelf life of fresh beef
Authors
Abadias
Abbassi-Ghozzi
+39 more
Alakomi
Bell
Bodur
Bruckner
Cao
Carpenter
Comes
Dincer
Gill
Guentzel
Hirshfield
Huang
Insausti
Issa-Zacharia
Jacxsens
Jofré
Kim
Kim
Kondo
Koohmaraie
Kreyenschmidt
Leistner
Lingham
Osaili
Pathania
Patterson
Pipek
Podolak
Pohlman
Prendergast
Pérez-Rodríguez
Rahman
Ray
Rogers
Salmond
Spellman
Venkitanarayanan
Warnecke
Zwietering
Publication date
Publisher
'Wiley'
Doi
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info:doi/10.1111%2Fjam.12658
Last time updated on 05/09/2020