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1.
Combined approach consisting of slightly acidic electrolyzed water and chitosan coating to improve the internal quality of eggs during storage.
J Sci Food Agric
; 101(6): 2355-2361, 2021 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-33006379
2.
A combined approach using slightly acidic electrolyzed water spraying and chitosan and pectin coating on the quality of the egg cuticle, prevention of bacterial invasion, and extension of shelf life of eggs during storage.
Food Chem
; 389: 133129, 2022 Sep 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-35526291
3.
Effects of slightly acidic electrolyzed water on the microbial quality and shelf life extension of beef during refrigeration.
Food Sci Nutr
; 6(7): 1975-1981, 2018 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-30349688
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