https://scholars.lib.ntu.edu.tw/handle/123456789/314597
Title: | Effects of flow rate, temperature and salt concentration on chemical and physical properties of electrolyzed oxidizing water | Authors: | Hsu, Shun-Yao SHUN-YAO HSU |
Issue Date: | 2005 | Journal Volume: | 66 | Journal Issue: | 2 | Start page/Pages: | 171-176 | Source: | Journal of Food Engineering | URI: | http://www.scopus.com/inward/record.url?eid=2-s2.0-4544282543&partnerID=MN8TOARS http://scholars.lib.ntu.edu.tw/handle/123456789/314597 |
DOI: | 10.1016/j.jfoodeng.2004.03.003 |
Appears in Collections: | 食品科技研究所 |
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