Potential of ozonated water at different temperatures to improve safety and shelf-life of fresh cut lettuce
Şengün İ. , Kendirci P.
Ozone-Science & Engineering, vol.40, pp.216-227, 2018 (Journal Indexed in SCI)
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Publication Type:
Article / Article
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Volume:
40
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Publication Date:
2018
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Doi Number:
10.1080/01919512.2017.1416284
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Title of Journal :
Ozone-Science & Engineering
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Page Numbers:
pp.216-227
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Keywords:
Ozone, Temperature Effects, Submerging, Fresh Produce, Safety, Quality, Shelf-Life, ACIDIC ELECTROLYZED WATER, NONTHERMAL TREATMENTS, MICROBIAL REDUCTION, ULTRAVIOLET-LIGHT, STORAGE QUALITY, ICEBERG LETTUCE, SENSORY QUALITY, CAPSICUM-ANNUUM, AQUEOUS OZONE, MICROORGANISMS