Effects of flow rate, temperature and salt concentration on chemical and physical properties of electrolyzed oxidizing water

Resource

Journal of Food Engineering, 66(2), 171-176

Journal

Journal of Food Engineering

Journal Volume

66

Journal Issue

2

Pages

171-176

Date Issued

2005

Author(s)

DOI

URI

Type

journal article

File(s)

Name

07.pdf

Size

24.16 KB

Format

Adobe PDF

Checksum

(MD5):77a2375a4e37a0bcc296395e452f9bf2