Chlorine dioxide for minimally processed produce preservation: a review

Published 2008 View Full Article

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Title
Chlorine dioxide for minimally processed produce preservation: a review
Authors
Keywords
-
Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 20, Issue 1, Pages 17-26
Publisher
Elsevier BV
Online
2008-09-25
DOI
10.1016/j.tifs.2008.09.005

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