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
FOOD SCIENCE . 2009, (14): 119 -122 .  DOI: 10.7506/spkx1002-6630-200914019