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KMID : 1024420080120010032
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Food Engineering Progress
2008 Volume.12 No. 1 p.32 ~ p.35
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Effects of Active Chlorine, Oxidation-reduction Potential, and pH on the Bactericidal Activity of Chlorinated Water
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Park Hoon
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Abstract
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KEYWORD
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chlorine, pH, oxidation-reduction potential, Escherichia coli O157:H7, Listeria monocytogenes
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