The effects of immersion methods and concentration of ozonated water on the microbial counts and the quality and sensory attributes of fresh-cut broccoli

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Published inInternational food research journal Vol. 21; no. 2; p. 533
Main Authors Renumarn, P, Srilaong, V, Uthairatanakij, A, Kanlayanarat, S, Jitareerat, P
Format Journal Article
LanguageEnglish
Published Selangor Universiti Putra Malaysia, Faculty of Food Science & Technology 01.03.2014
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Author Renumarn, P
Kanlayanarat, S
Jitareerat, P
Srilaong, V
Uthairatanakij, A
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