Moderate and high doses of sodium hypochlorite, neutral electrolyzed oxidizing water, peroxyacetic acid, and gaseous chlorine dioxide did not affect the nutritional and sensory qualities of fresh-cut Iceberg lettuce (Lactuca sativa Var. capitata L.)
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| Description | scientific article |
| Author/s |
author: Frank Devlieghere |
| Publication date | April 17, 2009 |
| Language | English |
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| Missing/wrong data? | Edit Wikidata item |