Methodology for modeling the disinfection efficiency of fresh-cut leafy vegetables wash water applied on peracetic acid combined with lactic acid
- Author
- Sam Van Haute (UGent) , Francisco Lopez Galvez (UGent) , Vicente M Gómez-López, Markus Eriksson (UGent) , Frank Devlieghere (UGent) , Ana Allende and Imca Sampers (UGent)
- Organization
- Keywords
- Leafy vegetables, Fresh produce, Water disinfection, E. coli O157, Peracetic acid, ESCHERICHIA-COLI O157/H7, CHLORINE DIOXIDE, CROSS-CONTAMINATION, MYCOBACTERIUM-AVIUM, INACTIVATION, LETTUCE, OZONE, KINETICS, EFFICACY, PRODUCE
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-5986549
- MLA
- Van Haute, Sam, et al. “Methodology for Modeling the Disinfection Efficiency of Fresh-Cut Leafy Vegetables Wash Water Applied on Peracetic Acid Combined with Lactic Acid.” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, vol. 208, 2015, pp. 102–13, doi:10.1016/j.ijfoodmicro.2015.05.020.
- APA
- Van Haute, S., Lopez Galvez, F., Gómez-López, V. M., Eriksson, M., Devlieghere, F., Allende, A., & Sampers, I. (2015). Methodology for modeling the disinfection efficiency of fresh-cut leafy vegetables wash water applied on peracetic acid combined with lactic acid. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 208, 102–113. https://doi.org/10.1016/j.ijfoodmicro.2015.05.020
- Chicago author-date
- Van Haute, Sam, Francisco Lopez Galvez, Vicente M Gómez-López, Markus Eriksson, Frank Devlieghere, Ana Allende, and Imca Sampers. 2015. “Methodology for Modeling the Disinfection Efficiency of Fresh-Cut Leafy Vegetables Wash Water Applied on Peracetic Acid Combined with Lactic Acid.” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 208: 102–13. https://doi.org/10.1016/j.ijfoodmicro.2015.05.020.
- Chicago author-date (all authors)
- Van Haute, Sam, Francisco Lopez Galvez, Vicente M Gómez-López, Markus Eriksson, Frank Devlieghere, Ana Allende, and Imca Sampers. 2015. “Methodology for Modeling the Disinfection Efficiency of Fresh-Cut Leafy Vegetables Wash Water Applied on Peracetic Acid Combined with Lactic Acid.” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 208: 102–113. doi:10.1016/j.ijfoodmicro.2015.05.020.
- Vancouver
- 1.Van Haute S, Lopez Galvez F, Gómez-López VM, Eriksson M, Devlieghere F, Allende A, et al. Methodology for modeling the disinfection efficiency of fresh-cut leafy vegetables wash water applied on peracetic acid combined with lactic acid. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 2015;208:102–13.
- IEEE
- [1]S. Van Haute et al., “Methodology for modeling the disinfection efficiency of fresh-cut leafy vegetables wash water applied on peracetic acid combined with lactic acid,” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, vol. 208, pp. 102–113, 2015.
@article{5986549,
author = {{Van Haute, Sam and Lopez Galvez, Francisco and Gómez-López, Vicente M and Eriksson, Markus and Devlieghere, Frank and Allende, Ana and Sampers, Imca}},
issn = {{0168-1605}},
journal = {{INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY}},
keywords = {{Leafy vegetables,Fresh produce,Water disinfection,E. coli O157,Peracetic acid,ESCHERICHIA-COLI O157/H7,CHLORINE DIOXIDE,CROSS-CONTAMINATION,MYCOBACTERIUM-AVIUM,INACTIVATION,LETTUCE,OZONE,KINETICS,EFFICACY,PRODUCE}},
language = {{eng}},
pages = {{102--113}},
title = {{Methodology for modeling the disinfection efficiency of fresh-cut leafy vegetables wash water applied on peracetic acid combined with lactic acid}},
url = {{http://doi.org/10.1016/j.ijfoodmicro.2015.05.020}},
volume = {{208}},
year = {{2015}},
}
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