Coagulation of turbidity and organic matter from leafy-vegetable wash-water using chitosan to improve water disinfectant stability
- Author
- Sam Van Haute (UGent) , Mieke Uyttendaele (UGent) and Imca Sampers (UGent)
- Organization
- Keywords
- FLOCCULATION, CLARIFICATION, Fresh produce, Disinfection by-products, BY-PRODUCTS, POLYSACCHARIDE, INDUSTRY, PASSION-FRUIT JUICE, Chemical oxygen demand, CHLORINE, PLANT
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-6849209
- MLA
- Van Haute, Sam, et al. “Coagulation of Turbidity and Organic Matter from Leafy-Vegetable Wash-Water Using Chitosan to Improve Water Disinfectant Stability.” LWT-FOOD SCIENCE AND TECHNOLOGY, vol. 64, no. 1, 2015, pp. 337–43, doi:10.1016/j.lwt.2015.05.063.
- APA
- Van Haute, S., Uyttendaele, M., & Sampers, I. (2015). Coagulation of turbidity and organic matter from leafy-vegetable wash-water using chitosan to improve water disinfectant stability. LWT-FOOD SCIENCE AND TECHNOLOGY, 64(1), 337–343. https://doi.org/10.1016/j.lwt.2015.05.063
- Chicago author-date
- Van Haute, Sam, Mieke Uyttendaele, and Imca Sampers. 2015. “Coagulation of Turbidity and Organic Matter from Leafy-Vegetable Wash-Water Using Chitosan to Improve Water Disinfectant Stability.” LWT-FOOD SCIENCE AND TECHNOLOGY 64 (1): 337–43. https://doi.org/10.1016/j.lwt.2015.05.063.
- Chicago author-date (all authors)
- Van Haute, Sam, Mieke Uyttendaele, and Imca Sampers. 2015. “Coagulation of Turbidity and Organic Matter from Leafy-Vegetable Wash-Water Using Chitosan to Improve Water Disinfectant Stability.” LWT-FOOD SCIENCE AND TECHNOLOGY 64 (1): 337–343. doi:10.1016/j.lwt.2015.05.063.
- Vancouver
- 1.Van Haute S, Uyttendaele M, Sampers I. Coagulation of turbidity and organic matter from leafy-vegetable wash-water using chitosan to improve water disinfectant stability. LWT-FOOD SCIENCE AND TECHNOLOGY. 2015;64(1):337–43.
- IEEE
- [1]S. Van Haute, M. Uyttendaele, and I. Sampers, “Coagulation of turbidity and organic matter from leafy-vegetable wash-water using chitosan to improve water disinfectant stability,” LWT-FOOD SCIENCE AND TECHNOLOGY, vol. 64, no. 1, pp. 337–343, 2015.
@article{6849209,
author = {{Van Haute, Sam and Uyttendaele, Mieke and Sampers, Imca}},
issn = {{0023-6438}},
journal = {{LWT-FOOD SCIENCE AND TECHNOLOGY}},
keywords = {{FLOCCULATION,CLARIFICATION,Fresh produce,Disinfection by-products,BY-PRODUCTS,POLYSACCHARIDE,INDUSTRY,PASSION-FRUIT JUICE,Chemical oxygen demand,CHLORINE,PLANT}},
language = {{eng}},
number = {{1}},
pages = {{337--343}},
title = {{Coagulation of turbidity and organic matter from leafy-vegetable wash-water using chitosan to improve water disinfectant stability}},
url = {{http://doi.org/10.1016/j.lwt.2015.05.063}},
volume = {{64}},
year = {{2015}},
}
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