Potential alternative disinfection methods for organic fresh-cut industry for minimizing water consumption and environmental impact

LWT

Volumn 42, Issue 3, 2009, Pages 686-693

  Ölmez, Hülya ^a   Kretzschmar, Ursula ^b  

^a MATERIALS INSTITUTE   (Turkey)

^b RESEARCH INSTITUTE OF ORGANIC AGRICULTURE FIBL   (Switzerland)

Author keywords

Chlorine; Disinfection; Environmental impact; Fresh cut vegetables; Organic; Ozone; Wastewater

Indexed keywords

ACCIDENT PREVENTION; HEALTH RISKS; OZONE; VEGETABLES; WASTEWATER TREATMENT;

DISCHARGE RATES; DISINFECTION METHODS; FOOD INDUSTRIES; FRESH-CUT; FRESH-CUT VEGETABLE; ORGANICS; SHELF LIFE; WASTEWATER DISCHARGE; WATER CONSUMPTION; WATER CONSUMPTION RATE;

DISINFECTION;

EID: 57949116878     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2008.08.001     Document Type: Review

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