1. Effects of electrolyzed oxidizing water and ice treatments on reducing histamine-producing bacteria on fish skin and food contact surface

Effects of electrolyzed oxidizing water and ice treatments on reducing histamine-producing bacteria on fish skin and food contact surface

TitleEffects of electrolyzed oxidizing water and ice treatments on reducing histamine-producing bacteria on fish skin and food contact surface
Publication TypeJournal Article
Year of Publication2010
AuthorsPhuvasate, S, Su, Y-C
JournalFood Control
Volume21
Issue3
Pagination286 - 291
Date PublishedJan-03-2010
ISSN09567135
URLhttp://linkinghub.elsevier.com/retrieve/pii/S0956713509001820http://api.elsevier.com/content/article/PII:S0956713509001820?httpAccept=text/xmlhttp://api.elsevier.com/content/article/PII:S0956713509001820?httpAccept=text/plain
DOI10.1016/j.foodcont.2009.06.007
Short TitleFood Control