Guo, Shuanghuan <br/><br/>
Application of water-assisted ultraviolet light in combination of chlorine and hydrogen peroxide to inactivate Salmonella on fresh produce.  [electronic resource] 

 -  International journal of food microbiology  Sep 2017 
 - 101-109 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1879-3460 
<br/><br/><label>Standard No.: </label>10.1016/j.ijfoodmicro.2017.06.017  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Chlorine--pharmacology<br/>Colony Count, Microbial<br/>Daucus carota--microbiology<br/>Decontamination--methods<br/>Disinfectants--pharmacology<br/>Escherichia coli O157--drug effects<br/>Food Microbiology--methods<br/>Hydrogen Peroxide--pharmacology<br/>Lactuca--microbiology<br/>Solanum lycopersicum--microbiology<br/>Salmonella--drug effects<br/>Spinacia oleracea--microbiology<br/>Ultraviolet Rays<br/>Water--pharmacology