Effectiveness of sodium hypochlorite, peroxyacetic acid and peroxycitric acid in reducing microorganisms on the surface of fresh whole litchi fruit and its arils

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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書目詳細資料
Main Authors:	Phanumong P., Rattanapanone N., Haewsungcharern M.
格式:	Article
語言:	English
出版:	2014
在線閱讀:	http://www.scopus.com/inward/record.url?eid=2-s2.0-78650823930&partnerID=40&md5=cb08fb31db41ff2053d6fcb01267ce3d http://cmuir.cmu.ac.th/handle/6653943832/622
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!
機構:	Chiang Mai University
語言:	English

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