Old Web
English
Sign In
Acemap
>
Paper
>
Effect of Hypochlorous Acid to Reduce Microbial Populations in Dipping Procedure of Fresh Produce as Saengshik Raw Materials
Effect of Hypochlorous Acid to Reduce Microbial Populations in Dipping Procedure of Fresh Produce as Saengshik Raw Materials
2010
고소미
JeongMokKim
Keywords:
Raw material
Hypochlorous acid
Food science
Chemistry
Correction
Source
Cite
Save
Machine Reading By IdeaReader
0
References
0
Citations
NaN
KQI
[]