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Effects of mildly heated, slightly acidic electrolyzed water on the disinfection and physicochemical properties of sliced carrot

Koide, Shoji; Shitanda, Douglas; Note, Mizuho; Cao, Wei (Elsevier, 2013)

The efficacy of mildly heated, slightly acidic electrolyzed water (mildly heated SlAEW) at 45 °C for disinfection and maintenance of sliced carrot quality was studied. Mildly heated SlAEW (23 mg/L available chlorine, pH ...