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Effects of Active Chlorine, Oxidation-reduction Potential, and pH on the Bactericidal Activity of Chlorinated Water KCI 등재

  • 언어ENG
  • URLhttps://db.koreascholar.com/Article/Detail/285753
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산업식품공학 (Food Engineering Progress)
한국산업식품공학회 (Korean Society for Food Engineering)
저자
  • Hoon Park(Division of Applied Biological Sciences, Sunmoon University) Corresponding author