Application of electrolysed oxidising water as a sanitiser to extend the shelf-life of seafood products: a review
Crossref DOI link: https://doi.org/10.1007/s13197-017-2577-9
Published Online: 2017-03-10
Published Print: 2017-04
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Dewi, Fera R. http://orcid.org/0000-0001-5013-1736
Stanley, Roger
Powell, Shane M.
Burke, Christopher M.
Funding for this research was provided by:
University of Tasmania
License valid from 2017-03-10