Depletion of Free Chlorine and Generation of Trichloromethane in the Presence of pH Control Agents in Chlorinated Water at pH 6.5
Chlorine is commonly used by the fresh produce industry to sanitize water and minimize pathogen cross-contamination during handling. The pH of chlorinated water is often reduced to values of pH 6–7, most commonly with citric acid to stabilize the active antimicrobial, hypochlorous acid (a form of fr...
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| Asıl Yazarlar: | , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
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Elsevier
2024-07-01
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| Seri Bilgileri: | Journal of Food Protection |
| Konular: | |
| Online Erişim: | http://www.sciencedirect.com/science/article/pii/S0362028X24000802 |
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