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Chemical risks associated with ready‐to‐eat vegetables: quantitative analysis to estimate formation and/or accumulation of disinfection byproducts during washing
Fresh produce can become contaminated with disease‐causing microorganisms and chemical contaminants at every step of the production and processing chain and in a variety of ways, including through contact with contaminated process water. Water quality is critical to prevent microbial and chemical ri...
Gorde:
| Argitaratua izan da: | EFSA J |
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| Egile Nagusiak: | , , , , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
John Wiley and Sons Inc.
2019
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7015476/ https://ncbi.nlm.nih.gov/pubmed/32626471 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.2903/j.efsa.2019.e170913 |
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