Pre-oxidation of spent lettuce wash water by continuous Advanced Oxidation Process to reduce chlorine demand and cross-contamination of pathogens during post-harvest washing-Reference-Cited by-同舟云学术

Pre-oxidation of spent lettuce wash water by continuous Advanced Oxidation Process to reduce chlorine demand and cross-contamination of pathogens during post-harvest washing

Published:2022-05 Issue: Volume:103 Page:103937
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Wang Hongran,Hasani Mahdiyeh,Wu Fan,Warriner Keith^ORCID

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference42 articles.

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5. Effect of the chlorinated washing of minimally processed vegetables on the generation of haloacetic acids;Cardador;J. Agric. Food Chem.,2012

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3. Key Points of Advanced Oxidation Processes (AOPs) for Wastewater, Organic Pollutants and Pharmaceutical Waste Treatment: A Mini Review;ChemEngineering;2022-01-18