Hydrogen peroxide disinfection of minimally processed fruits and vegetables.

Author(s) : SAPERS G. M., SIMMONS G. F.

Type of article: Article

Summary

Hydrogen peroxide treatments are as effective as chlorine in reducing microbial load and extending shelf life of fresh-cut fruits and vegetables.

Details

  • Original title: Hydrogen peroxide disinfection of minimally processed fruits and vegetables.
  • Record ID : 1999-0947
  • Languages: English
  • Source: J. Food Technol. - vol. 52 - n. 2
  • Publication date: 1998/02
  • Document available for consultation in the library of the IIR headquarters only.

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