Alternative disinfection methods to chlorine for use in the fresh-cut industry
The use of chlorine as a disinfectant in the fresh-cut produce industry has been identified as a concern mainly dueto public health issues. In fact, this chemical, commonly used as hypochlorous acid and hypochlorite, has alreadybeen prohibited in some European countries, due to the potential product...
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| Other Authors: | , |
| Format: | article |
| Language: | eng |
| Published: |
2016
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| Online Access: | https://hdl.handle.net/10216/104692 |
| Country: | Portugal |
| Oai: | oai:repositorio-aberto.up.pt:10216/104692 |