STABILITY OF OZONE AND ITS GERMICIDAL PROPERTIES ON POULTRY MEAT MICROORGANISMS IN LIQUID PHASE
- 1 March 1979
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 44 (2) , 501-504
- https://doi.org/10.1111/j.1365-2621.1979.tb03821.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- DURATION OF OZONE IN WATER IN THE UPPER SOLUBILITY RANGEJournal of Food Science, 1976
- Preserving Effect of Ozone to FishNIPPON SUISAN GAKKAISHI, 1969
- Treatment With OzoneJournal AWWA, 1965
- A Comparison of the Bactericidal Activity of Ozone and Chlorine against Escherichia coli at 1Journal of General Microbiology, 1956