Effect of electrolyzed functional water on the surface sterilization and preservation of cucumber during shelf life at room temperature

JI Shu-juan, QI Jin-yu, WEI Bao-dong, CHENG Shun-chang

Food and Fermentation Industries ›› 2014, Vol. 40 ›› Issue (12) : 190-195.

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Food and Fermentation Industries ›› 2014, Vol. 40 ›› Issue (12) : 190-195. DOI: 10.13995/j.cnki.11-1802/ts.201412037
Food and Fermentation Industries

Effect of electrolyzed functional water on the surface sterilization and preservation of cucumber during shelf life at room temperature

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2014, 40(12): 190-195 https://doi.org/10.13995/j.cnki.11-1802/ts.201412037

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