Effect of aqueous chlorine dioxide and UV-C treatment on the microbial reduction and color of cherry tomatoes - Concepedia

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Effect of aqueous chlorine dioxide and UV-C treatment on the microbial reduction and color of cherry tomatoes

40

Citations

26

References

2011

Year

Hyeon-Jeong Song, Dong-Won Choi, Kyung Bin Song

Horticulture Environment and Biotechnology

Uv-c TreatmentEngineeringCherry TomatoesEnvironmental EngineeringAqueous Chlorine DioxideMicrobial EcologyFood PreservationFood MicrobiologyEnvironmental MicrobiologyMicrobiologyPublic HealthUv-c IrradiationFood Safety

References

	Year	Citations

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