Efficacies of Electrolyzed Oxidizing Water, Hypochlorite Soft Acid Water and Sodium Hypochlorite in Reduction of Bacteria on Mungbean Sprouts

Chu Ying Lou ChyrGuoo Shyng Wang HsuTing Wen HsuWei Tang ChenShun Yao Hsu2010-03-252018-06-292010-03-252018-06-292007http://ntur.lib.ntu.edu.tw//handle/246246/177784en-USEfficacies of Electrolyzed Oxidizing Water, Hypochlorite Soft Acid Water and Sodium Hypochlorite in Reduction of Bacteria on Mungbean Sproutsjournal article