Minimizing Microbial Hazards for Fresh Fruits and Vegetables, Processing Water
| dc.contributor.author | Gast, Karen L. B. | |
| dc.contributor.author | Holt, Kim | |
| dc.date.accessioned | 2025-11-05T18:44:19Z | |
| dc.date.available | 2025-11-05T18:44:19Z | |
| dc.date.issued | 2000-12 | |
| dc.date.published | 2000-12 | |
| dc.description.abstract | This publication describes how water is used for fresh fruits and vegetables postharvest and how to get clean water. | |
| dc.identifier.uri | https://hdl.handle.net/2097/45975 | |
| dc.rights | This Item is protected by copyright and/or related rights. You are free to use this Item in any way that is permitted by the copyright and related rights legislation that applies to your use. Contents of this publication may be freely reproduced for educational purposes. All other rights reserved. Brand names appearing in this publication are for product identification purposes only. No endorsement is intended, nor is criticism implied of similar products not mentioned. | |
| dc.rights.uri | http://rightsstatements.org/vocab/InC-EDU/1.0/ | |
| dc.subject | MF2480 | |
| dc.subject | Health and Safety | |
| dc.subject | fruits and vegetables | |
| dc.subject | MF | |
| dc.title | Minimizing Microbial Hazards for Fresh Fruits and Vegetables, Processing Water | |
| dc.title.alternative | MF2480_2000_12 | |
| dc.type | Text |
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