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Physicochemical quality and chemical safety of chlorine as a reconditioning agent and wash water disinfectant for fresh-cut lettuce washing
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- Conference Paper
- C3
- open access
Modelling chlorine disinfection for fresh-cut lettuce wash water processes
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- Journal Article
- A1
- open access
Organic acid based sanitizers and free chlorine to improve the microbial quality and shelf-life of sugar snaps
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- Conference Paper
- C3
- open access
Catalase inhibition by metal ions for stabilizing hydrogen peroxide to improve disinfection efficiency in fresh-cut lettuce wash water
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- Conference Paper
- C3
- open access
Organic acid based sanitizers and free chlorine to improve the microbial quality and shelf-life of sugar snap peas
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- Conference Paper
- C3
- open access
Potential cross-contamination of E. coli between lettuce and wash water simulating an industrial fresh-cut lettuce wash process
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Use of biopolymers and rapid sand filtration as physicochemical reconditioning technique for vegetable washing processes
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Chlorine as lettuce wash water disinfectant with respect to the physicochemical quality and the chemical quality
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Selection criteria for water disinfection techniques in agricultural practices
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Selection criteria for implementing water disinfection techniques in agricultural practices