Application of electrolysed oxidising water as a sanitiser to extend the shelf-life of seafood products: a review.

Dewi, Fera R; Stanley, Roger; Powell, Shane M; Burke, Christopher M

Dewi, Fera R; Stanley, Roger; Powell, Shane M; Burke, Christopher M.

Afiliação

Dewi FR; School of Land and Food, University of Tasmania, Newnham Drive, Newnham, Locked Bag 1351, Launceston, TAS 7250 Australia.
Stanley R; Tasmanian Institute of Agriculture, University of Tasmania, Churchill Avenue, Sandy Bay, Hobart, TAS 7005 Australia.
Powell SM; Tasmanian Institute of Agriculture, University of Tasmania, Churchill Avenue, Sandy Bay, Hobart, TAS 7005 Australia.
Burke CM; Institute of Marine and Antarctic Studies, University of Tasmania, Old School Road, Newnham, Private Bag 1370, Launceston, TAS 7250 Australia.

J Food Sci Technol ; 54(5): 1321-1332, 2017 Apr.

Article em En | MEDLINE | ID: mdl-28416883

Palavras-chave

Electrolysed oxidising water; Seafood products; Shelf-life

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Food Sci Technol Ano de publicação: 2017 Tipo de documento: Article País de publicação: Índia

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