Ozone-mediated control of food spoilage and food-borne pathogens
<p>Post-harvest produce is subject to contamination by pathogens, and this is currently controlled in the food industry by intervention treatments, such as sodium hypochlorite or peracetic acid. Ozone may be a better alternative because it eliminates the requirement for chemical transportation...
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| Format: | Thesis |
| Language: | English |
| Published: |
2023
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