Residual chlorine on fresh cut or ready to eat vegetable surfaces
Started by Eric yang, Mar 03 2011 01:36 AM
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Hello everyone,Maybe you can help me to get the standards and Detection methods about the limited value of residual chlorine on fresh -cut or ready to eat vegetables surfaces which be disinfected with sodium hypochlorite or chlorine dioxide.Could someone help me?Thank you very much.
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Dear Eric Yang,
Please do not start duplicate posts.
It wastes people's time too much.
Rgds / Charles.C
Please do not start duplicate posts.
It wastes people's time too much.
Rgds / Charles.C
1 Like
MAP Packing residual levels size variance
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Critical limits for residual oxygen levels in MAP
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