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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You should contact your chemical supplier, they even train you on that
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
Calculating Residual Labor Cost for Regulatory Projects
MAP Packing residual levels size variance
EU and USFDA standards for residual disinfectant levels
Total Residual Solvents for Flexible Packaging Materials
Critical limits for residual oxygen levels in MAP
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