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Study on Reduction of Microbial Contamination on Daruma by Combination Treatment of Strong Acidic Hypochlorous Water and Ultrasonic Waves

Autor: Jun-Soo Ko, Il-Shik Shin, Won-Hee Chung

Publikováno v: Journal of Food Hygiene and Safety. 30:166-172

This study was performed to develop treatment method for reducing microbial contamination on Daruma (a semi-processed product of seasoned and dried squid) by combination of strong acidic hypochlorous water (SAHW) and ultrasonic waves (UW). The availa

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::14e9e359a47e03050f609292dafa7d58
https://doi.org/10.13103/jfhs.2015.30.2.166

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