مجلة بحوث وتنمية تربية الأحياء المائية 6.1 (2015): 1

الملخص:

This paper discussed the effectiveness of using electrolyzed (EO) water for shelf-life extension for aquatic foods including live shellfish, and for sanitizing water and food contact surfaces. Highlight focused on the effectiveness of EO water on microorganisms and on the different parameters affecting efficacy which includes organic matter, exposure time, temperature, EO water properties, and inactivation of microbes.

التقرير:

https://www.researchgate.net/publication/272388045_Electrolyzed_Water_Applications_in_Aquaculture_and_the_Seafood_Industry