Chlorine and Chlorine Dioxide Treatment to Reduce or Remove EBDCs and ETU Residues in a Solution-Reference-Cited by-同舟云学术

Chlorine and Chlorine Dioxide Treatment to Reduce or Remove EBDCs and ETU Residues in a Solution

Published:2002-07-01 Issue:16 Volume:50 Page:4734-4742
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Hwang E.¹,Cash Jerry N.¹,Zabik Matthew J.¹

Affiliation:

1. Department of Food Science and Human Nutrition, Institute for Environmental Toxicology, and National Food Safety and Toxicology Center, Michigan State University, East Lansing, Michigan 48824

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf020307c

Reference17 articles.

1. U.S. Environmental Protection Agency (EPA).Preliminary Risk Assessment. Environmental Science Division Reg. 5-85173535598; U.S. Government Printing Office: Washington, DC, 1989; pp 8−19.

2. Board on Agriculture, National Research Council.Regulating Pesticides in Food; National Academy Press: Washington, DC, 1987; p 209.

3. Microbiological Control of Cucumber Hydrocooling Water with Chlorine Dioxide†

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