氧化电解水对水产食品中病原菌的抑菌效果比较
沈晓盛,于慧娟,唐鸟林
Study on Effects of Electrolyzed Oxidizing Water on Reducing Pathogens Contamination on Seafoods
Shen Xiaosheng, Yu Huijuan, Tang Niaolin
食品与发酵工业 . 2010, (03): 51 -54 .  DOI: 10.13995/j.cnki.11-1802/ts.2010.03.025