Minimum free chlorine residual level required for the inactivation of Escherichia coli O157:H7 and trihalomethane generation during dynamic washing of fresh-cut spinach

✍ Scribed by Gómez-López, Vicente M.; Lannoo, Ann-Sophie; Gil, Maria I.; Allende, Ana

• Book ID: 122598708
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 543 KB
• Volume: 42
• Category: Article
• ISSN: 0956-7135
• DOI: 10.1016/j.foodcont.2014.01.034