Development & Research
Food Industry - Meat
Foods 5.2 (2016): 42
Evaluation of Electrolytically-Generated Hypochlorous Acid (Electrolyzed Water) for Sanitation of Meat and Meat-Contact Surfaces.
Report
Food Industry - Meat
Food control 60 (2016): 505-510
Disinfection efficacy and mechanism of slightly acidic electrolyzed water on Staphylococcus aureus in pure culture.
Report
Food Industry - Meat
Polymers 7.12 (2015): 2638-2649
Physicochemical and antibacterial properties of carrageenan and gelatine hydrosols and hydrogels incorporated with acidic electrolyzed water.
Report
Food Industry - Meat
Journal of Food Protection 78.6 (2015): 1147-1153
Comparative study on the efficacy of bacteriophages, sanitizers, and UV light treatments to control Listeria monocytogenes on sliced mushrooms (Agaricus bisporus)
Report
Food Industry - Meat
Meat Science 71.1 (2005): 79-91
Post-harvest interventions to reduce/eliminate pathogens in beef
Report
Food Industry - Meat
Meat Science 71.2 (2005): 327-333
Application of electrolyzed oxidizing water to reduce Listeria monocytogenes on ready-to-eat meats
Report
