𝔖 Bobbio Scriptorium
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EFFECT OF CHLORINE TREATMENT ON CUT WATER CRESS AND ONION

✍ Scribed by WOO PO PARK; DONG SUN LEE

Book ID
111341645
Publisher
John Wiley and Sons
Year
1995
Tongue
English
Weight
386 KB
Volume
18
Category
Article
ISSN
0146-9428

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## Abstract **BACKGROUND:** The comparative effects of organic (citric and lactic) acids, ozone and chlorine on the microbiological population and quality parameters of fresh‐cut lettuce during storage were evaluated. **RESULTS:** Dipping of lettuce in 100 mg L^βˆ’1^ chlorine solution reduced the nu