Sensory and microbiological qualities of romaine lettuce and kale affected by a combined treatment of aqueous chlorine dioxide and ultraviolet-C-Reference-Cited by-同舟云学术

Sensory and microbiological qualities of romaine lettuce and kale affected by a combined treatment of aqueous chlorine dioxide and ultraviolet-C

Published:2012-10 Issue:5 Volume:53 Page:387-396
ISSN:2211-3452
Container-title:Horticulture, Environment, and Biotechnology
language:en
Short-container-title:Hortic. Environ. Biotechnol.

Author:

Lee Ji Hye,Chun Ho Hyun,Oh Deog Hwan,Park Jiyong,Won Misun,Song Kyung Bin

Publisher

Springer Science and Business Media LLC

Subject

Horticulture,Plant Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s13580-012-0013-7.pdf

Reference40 articles.

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2. American Public Health Association (APHP). 1995. Standard methods for the examination of water and wastewater. Method 4–54. 19th ed. APHP, Washington DC, USA.

3. Bang, J.H., H.Y. Kim, H.K. Kim, L.R. Beuchat, and J.H. Ryu. 2011. Combined effects of chlorine dioxide, drying, and dry heat treatments in inactivating microorganisms on radish seeds. Food Microbiol. 28:114–118.

4. Bernbom, N., B.F. Vogel, and L. Gram. 2011. Listeria monocytogenes survival of UV-C radiation is enhanced by presence of sodium chloride, organic food material and bacterial biofilm formation. Int. J. Food Microbiol. 147:69–73.

5. Bolton, J. and K.G. Linden. 2003. Standardization of methods for fluence (UV dose) determination in bench-scale UV experiments. J. Environ. Eng. 129:209–215.

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