Susceptibility of Penicillium expansum Spores to Sodium Hypochlorite, Electrolyzed Oxidizing Water, and Chlorine Dioxide Solutions Modified with Nonionic Surfactants

Author: Okull Derrick O.   Demirci Ali   Rosenberger Dave   LaBorde Luke F.  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.69, Iss.8, 2006-08, pp. : 1944-1948

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