Effect of Chlorine Dioxide and Sodium Hypochlorite Treatment on the Reduction of Foodborne Pathogen in Korean Chive

Authors :: Hwang-Yong Kim
Hyo-Sup Lee
Sang-Hyun Han
Won-Il Kim
Hyun-Ju Kim
Hyun Mi An
Jae Gee Ryu
Bohyun Yun
Se-Ri Kim
Source :: Journal of Food Hygiene and Safety. 32:154-162
Publication Year :: 2017
Publisher :: The Korean Society of Food Hygiene and Safety, 2017.

Subjects :: Chlorine dioxide
chemistry.chemical_compound
Foodborne pathogen
Chemistry
Sodium hypochlorite
Inorganic chemistry
Food science

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