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Chlorine dioxide for minimally processed produce preservation: a review

Chlorine dioxide for minimally processed produce preservation: a review http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Trends in Food Science & Technology Unpaywall

Chlorine dioxide for minimally processed produce preservation: a review

Gómez-López, Vicente M.; Rajkovic, Andreja; Ragaert, Peter; Smigic, Nada; Devlieghere, Frank
Trends in Food Science & Technology – Jan 1, 2009
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Publisher
Unpaywall
ISSN
0924-2244
DOI
10.1016/j.tifs.2008.09.005
Publisher site
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Abstract

Journal

Trends in Food Science & Technology – Unpaywall

Published: Jan 1, 2009

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