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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2008; 12(1):32-35

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2008.12.1.32

Article

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

Hoon Park1,*
1Division of Applied Biological Sciences, Sunmoon University
*Corresponding author: Hoon Park, Division of Applied Biological Sciences, Sunmoon University, Asan, Chung Nam, 336-708, Republic of Korea, Tel: 041-530-2262; Fax: 041-530-2917, E-mail: hpark@sunmoon.ac.kr

ⓒ Copyright 2008 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Feb 28, 2008