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The efficacy of electrolysed oxidising water for inactivating spoilage microorganisms in process water and on minimally processed vegetables

Spoilage MicroorganismsFood SpoilageEnvironmental EngineeringElectrolysed Oxidising WaterProcess WaterFood MicrobiologyFood PreservationWater TreatmentMicrobial ControlMicrobiologyPublic HealthElectrolyzed WaterFood SafetyHealth Sciences