Use of ozone to inactivate microorganisms on lettuce

Journal of Food Safety

Volumn 19, Issue 1, 1999, Pages 17-34

  Kim, Jin Gab ^b   Yousef, Ahmed E ^a,b   Chism, Grady W ^b  

^a Vivian Hall ^*  (United States)

^b OHIO STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIMICROBIAL ACTIVITY; AQUEOUS SOLUTION; GAS; LETTUCE; OZONATION; OZONE; PROCESS DESIGN; ULTRASOUND;

EID: 0032926433     PISSN: 01496085     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4565.1999.tb00231.x     Document Type: Article

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