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Formation of disinfection byproducts in wash water and lettuce by washing with sodium hypochlorite and peracetic acid sanitizers
Sodium hypochlorite (NaOCl) and peracetic acid (PAA) are being used for sanitization in food processing, but their chemical behaviors regarding disinfection byproducts (DBPs) formation during washing processes are still largely unknown. This study compared these two sanitizers in simulated washing p...
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| Huvudupphovsmän: | , |
|---|---|
| Materialtyp: | Artigo |
| Språk: | Inglês |
| Publicerad: |
Elsevier
2019-03-01
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| Serie: | Food Chemistry: X |
| Länkar: | http://www.sciencedirect.com/science/article/pii/S2590157518300038 |
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