氧化电位水处理杀灭速冻饺子肉馅微生物

刘晔，任占冬*,刘志宽，张兴伟

Efficacy of Electrolyzed Oxidizing Water for Inactivating Bacteria in Pork Stuffing of Deep-frozen Dumpling

LIU Ye，REN Zhan-dong*，LIU Zhi-kuan，ZHANG Xing-wei

食品科学 . 2009, (14): 119 -122 . DOI: 10.7506/spkx1002-6630-200914019