Effectiveness of sodium hypochlorite, peroxyacetic acid and peroxycitric acid in reducing microorganisms on the surface of fresh whole litchi fruit and its arils
The effectiveness of three sanitizers, sodium hypochlorite (NaOCl), peroxyacetic acid (PAA) and peroxycitric acid (PCA) in decreasing the total number of bacteria and yeast-molds on the peel of whole litchi fruit and its arils of three cultivars, cv. Honghuay, Gimjeng and Jugkapat were studied. Firs...
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| Main Authors: | , , |
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| 格式: | 雜誌 |
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2018
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| 在線閱讀: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=78650823930&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/51195 |
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| 機構: | Chiang Mai University |