Treatment of spent wash water derived from shredded lettuce processing using a combination of electrocoagulation and germicidal ultraviolet light
Author:
Publisher
Oxford University Press (OUP)
Subject
Food Science
Link
http://academic.oup.com/fqs/article-pdf/1/2/147/17668909/fyx012.pdf
Reference31 articles.
1. Impact of different washing methods on epiphytic bacterial communities on organic lettuce;Journal of Food Protection,2015
2. Recurrent Clostridium difficile infection associates with distinct bile acid and microbiome profiles;Allegretti;Alimentary Pharmacology & Therapeutics,2016
3. Impact of wash water quality on sensory and microbial quality, including Escherichia coli cross-contamination, of fresh-cut escarole;Journal of Food Protection,2008
4. Wastewater disinfection by UV irradiation: short and long-term efficiency;Environmental Engineering Science,2008
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