Publication | Closed Access

Disinfection potential of ozone, ultraviolet-C and their combination in wash water for the fresh-cut vegetable industry

Disinfection PotentialFresh-cut Vegetable IndustryEnvironmental EngineeringWater TreatmentWater QualityUv-c IrradiationDisinfectantEnvironmental ToxicologyOzoneFood DisinfectionWash WaterOzone Layer DepletionFood SafetyDrinking Water TreatmentHealth Sciences