Effect of combined treatment of aqueous chlorine dioxide with ultraviolet-C on the quality of red chicory and Pak Choi during storage

Journal of the Korean Society of Food Science and Nutrition

Volumn 40, Issue 2, 2011, Pages 245-252

  Kim, Hyun Jin ^a   Song, Hyeon Jeong ^a   Song, Kyung Bin ^a  

^a Chungnam National University   (South Korea)

Author keywords

Aqueous chlorine dioxide; Combined treatment; Pak choi; Red chicory; UV C irradiation

Indexed keywords

EID: 84959851994     PISSN: 12263311     EISSN: None     Source Type: Journal    
DOI: 10.3746/jkfn.2011.40.2.245     Document Type: Article

References (31)

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