Ozone Microbubble Treatment at Various Water Temperatures for the Removal of Residual Pesticides with Negligible Effects on the Physical Properties of Lettuce and Cherry Tomatoes-Reference-Cited by-同舟云学术

Ozone Microbubble Treatment at Various Water Temperatures for the Removal of Residual Pesticides with Negligible Effects on the Physical Properties of Lettuce and Cherry Tomatoes

Published:2013-01-11 Issue:2 Volume:78 Page:T350-T355
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Ikeura H.¹,Kobayashi F.²,Tamaki M.³

Affiliation:

1. School of Agriculture; Meiji Univ.; 1-1-1, Higashimita, Tama-ku; Kawasaki; Kanagawa; 214-8571; Japan

2. Faculty of Applied Life Science; Nippon Veterinary and Life Science Univ.; 2-27-5, Sakai; Musashino; Tokyo; 180-8602; Japan

3. School of Agriculture; Meiji Univ.; 2060-1, Kurokawa, Asao-ku; Kawasaki; Kanagawa; 215-0035; Japan

Publisher

Wiley

Subject

Food Science

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