Pathogen Reduction and Quality of Lettuce Treated with...

Journal of Food Science 2001 Vol. 66; Iss. 9

Pathogen Reduction and Quality of Lettuce Treated with Electrolyzed Oxidizing and Acidified Chlorinated Water

C.-M. Park, Y.-C. Hung, M.P. Doyle, G.O.I. Ezeike, C. Kim
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Volume:
66
Year:
2001
Language:
english
Pages:
5
DOI:
10.1111/j.1365-2621.2001.tb15216.x
File:
PDF, 106 KB
english, 2001
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