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The Scientific World Journal
Volume 2014, Article ID 619038, 7 pages
http://dx.doi.org/10.1155/2014/619038
Research Article

Application of Highly Purified Electrolyzed Chlorine Dioxide for Tilapia Fillet Disinfection

1Department of Food Science, National Pingtung University of Science and Technology, 1 Shuefu Road, Neipu, Pingtung 91201, Taiwan
2Department of Biological Science and Technology, National Pingtung University of Science and Technology, 1 Shuefu Road, Neipu, Pingtung 91201, Taiwan

Received 4 December 2013; Accepted 23 December 2013; Published 17 February 2014

Academic Editors: I. Ortiz and R.-F. Yu

Copyright © 2014 Chen-Hsing Yu et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Citations to this Article [2 citations]

The following is the list of published articles that have cited the current article.

  • Fera R. Dewi, Roger Stanley, Shane M. Powell, and Christopher M. Burke, “Application of electrolysed oxidising water as a sanitiser to extend the shelf-life of seafood products: a review,” Journal of Food Science and Technology, vol. 54, no. 5, pp. 1321–1332, 2017. View at Publisher · View at Google Scholar
  • Jui-Wen Ma, Bin-Syuan Huang, Chu-Wei Hsu, Chun-Wei Peng, Ming-Long Cheng, Jung-Yie Kao, Tzong-Der Way, Hao-Chang Yin, and Shan-Shue Wang, “Efficacy and Safety Evaluation of a Chlorine Dioxide Solution,” International Journal of Environmental Research and Public Health, vol. 14, no. 3, pp. 329, 2017. View at Publisher · View at Google Scholar