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Combined effects of slightly acidic electrolyzed water and fumaric acid on the reduction of foodborne pathogens and shelf life extension of fresh porkAHMAD ROIS MANSUR; CHARLES NKUFI TANGO; KIM, Gwang-Hee et al.Food control. 2015, Vol 47, pp 277-284, issn 0956-7135, 8 p.Article

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