Optimization of strawberry disinfection by fogging of a mixture of peracetic acid and hydrogen peroxide based on microbial reduction, color and phytochemicals retention
Van de Velde, F., Vaccari, M. C., Piagentini, A. M., Pirovani, M. E.Language:
english
Journal:
Food Science and Technology International
DOI:
10.1177/1082013215625696
Date:
January, 2016
File:
PDF, 139 KB
english, 2016