ELECTROLYSED WATER COMBINED WITH CINNAMON NANOEMULSION IN CONTROLLING ESCHERICHIA COLI O157:H7 ON FRESH-CUT LETTUCE

ELECTROLYSED WATER COMBINED WITH CINNAMON NANOEMULSION IN CONTROLLING ESCHERICHIA COLI O157:H7 ON FRESH-CUT LETTUCE

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書目詳細資料
主要作者:	LI XUAN
其他作者:	FOOD SCIENCE & TECHNOLOGY
格式:	Theses and Dissertations
語言:	English
出版:	2022
主題:	Electrolyzed water, cinnamon nanoemulsion, E. coli O157:H7, antimicrobial mechanism, NMR, lettuce
在線閱讀:	https://scholarbank.nus.edu.sg/handle/10635/229516
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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