Effect of electroactivated water on the development of surface meat microflora
An influence of electroactivated water fractions on development of surface meat microflora is given in the article. Quantitative and qualitative composition of surface meat microflora at its processing by catholyte, anolyte and tap water (control) is investigated. The study was conducted over 6 days...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
PC Technology Center
2016-05-01
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| Series: | Tehnologìčnij Audit ta Rezervi Virobnictva |
| Subjects: | |
| Online Access: | http://journals.uran.ua/tarp/article/view/70992 |