Presence of Trihalomethanes in ready-to-eat vegetables disinfected with chlorine-Reference-Cited by-同舟云学术

Presence of Trihalomethanes in ready-to-eat vegetables disinfected with chlorine

Published:2017-10-11 Issue:12 Volume:34 Page:2111-2117
ISSN:1944-0049
Container-title:Food Additives & Contaminants: Part A
language:en
Short-container-title:Food Additives & Contaminants: Part A

Author:

Coroneo Valentina¹,Carraro Valentina¹,Marras Barbara¹,Marrucci Alessandro¹,Succa Sara¹,Meloni Barbara¹,Pinna Antonella¹,Angioni Alberto²,Sanna Adriana¹,Schintu Marco¹

Affiliation:

1. Department of Medical Sciences and Public Health, University of Cagliari, Cagliari, Italy

2. Department of Life and Environmental Sciences, University of Cagliari, Cagliari, Italy

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19440049.2017.1382723

Reference63 articles.

1. Factors affecting the efficacy of washing procedures used in the production of prepared salads

2. Cancer Risk Assessment From Multi-Exposure to Chloroform in Drinking Water of Ilam City, Iran

3. Minimal Processing of Fresh Fruit, Vegetables, and Juices

4. Sustainable sanitation techniques for keeping quality and safety of fresh-cut plant commodities

5. Effect of Disinfectants on Preventing the Cross-Contamination of Pathogens in Fresh Produce Washing Water

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