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Journal: Foods, 2016
Volume: 5
Number: 42

Article: Evaluation of Electrolytically-Generated Hypochlorous Acid (‘Electrolyzed Water’) for Sanitation of Meat and Meat-Contact Surfaces
Authors: by Shawnna Veasey and Peter M. Muriana
Link: https://www.mdpi.com/2304-8158/5/2/42

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