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Chemistry and Technology of Ready-to-Eat Vegetable Foods

  • Caruso G
  • Parisi S
DOI: 10.1007/978-3-319-25649-8_3
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Abstract

… Therefore, chlorine dioxide (ClO 2 … chlorine, hypochlorous acid, hydrochloric acid and hypochlorite ions. Should the formation of these compounds be allowed, acidic electrolysed water (…

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Caruso, G., & Parisi, S. (2016). Chemistry and Technology of Ready-to-Eat Vegetable Foods (pp. 41–55). https://doi.org/10.1007/978-3-319-25649-8_3

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