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

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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)

제12권 제1호 (2008.02)
pp.32-35

한국산업식품공학회 (Korean Society for Food Engineering)

키워드

chlorine pH oxidation-reduction potential Escherichia coli 0157:H7 Listeria monocytogenes

저자

Hoon Park(Division of Applied Biological Sciences, Sunmoon University) Corresponding author

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