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H. Park, Y. C. Hung and D. Chung, “Effects of Chlorine and pH on Efficacy of Electrolyzed Water for Inactivating Escherichia coli O157:H7 and Listeria monocytogenes,” International Journal of Food Microbiololgy, Vol. 91, No. 1, 2004, pp. 13-18. doi:10.1016/S0168-1605(03)00334-9
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