Reduction of nitrite levels in fresh lettuces with aqueous chlorine dioxide treatment

E-ISSN： 1365-2621|50|3|652-659

ISSN： 0950-5423

Source： INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol.50, Iss.3, 2015-03, pp. : 652-659

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Effect of chlorine dioxide on decontamination of fresh‐cut coriander and identification of bacterial species in fresh‐cutting process

JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol. 42, Iss. 2, 2018-02 ,pp. : n/a-n/a

John Wiley & Sons Inc

Access to resources Recommend Favorite

MAINTAINING THE QUALITY OF STRAWBERRIES BY COMBINED EFFECT OF AQUEOUS CHLORINE DIOXIDE WITH MODIFIED ATMOSPHERE PACKAGING

JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol. 37, Iss. 5, 2013-10 ,pp. : 568-581

John Wiley & Sons Inc

Access to resources Recommend Favorite

Neutral electrolyzed water (NEW), chlorine dioxide, organic acid based product, and ultraviolet‐C for inactivation of microbes in fresh‐cut vegetable washing waters

JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol. 42, Iss. 1, 2018-01 ,pp. : n/a-n/a

John Wiley & Sons Inc

Access to resources Recommend Favorite

Effects of Pseudomonas chlororaphis and gaseous chlorine dioxide on the survival of Salmonella enterica on tomatoes

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol. 50, Iss. 5, 2015-05 ,pp. : 1102-1108

John Wiley & Sons Inc

Access to resources Recommend Favorite

Microbiological Quality and Safety of Fresh Fruits and Vegetables at Retail Levels in Korea

JOURNAL OF FOOD SCIENCE, Vol. 83, Iss. 2, 2018-02 ,pp. : 386-392

John Wiley & Sons Inc

Access to resources Recommend Favorite