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

标题
Minimum free chlorine residual level required for the inactivation of Escherichia coli O157:H7 and trihalomethane generation during dynamic washing of fresh-cut spinach
作者
关键词
-
出版物
FOOD CONTROL
Volume 42, Issue -, Pages 132-138
出版商
Elsevier BV
发表日期
2014-02-04
DOI
10.1016/j.foodcont.2014.01.034

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