USE OF CHLORINE DIOXIDE FOR CONTROLLING MICROORGANISMS DURING THE HANDLING AND STORAGE OF FRESH CUCUMBERS

被引：47
|
作者：
COSTILOW, RN [1 ]
UEBERSAX, MA [1 ]
WARD, PJ [1 ]
机构：
[1] MICHIGAN STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,E LANSING,MI 48824
来源：
JOURNAL OF FOOD SCIENCE | 1984年 / 49卷 / 02期
关键词：
D O I：
10.1111/j.1365-2621.1984.tb12431.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：396 / 401
页数：6
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