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dc.contributorVirginia Cooperative Extension Service
dc.contributor.authorZottola, Edmund A.
dc.date.accessioned2017-03-09T16:29:35Z
dc.date.available2017-03-09T16:29:35Z
dc.date.issued1972?
dc.identifier.urihttp://hdl.handle.net/10919/75938
dc.description.abstractProvides information regarding the advantages and disadvantages of various sanitizers for food processing, along with their properties and function.
dc.format.extent12 pages
dc.format.mimetypeapplication/pdf
dc.language.isoen_US
dc.publisherVirginia Cooperative Extension
dc.relation.ispartofseriesPublication (Virginia Cooperative Extension) ; MFST-1700-2
dc.relation.ispartofseriesFood Science and Technology Notes
dc.rightsVirginia Cooperative Extension materials are available for public use, re-print, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.
dc.titleThe Properties and Functions of Commonly Used Sanitizers
dc.typeExtension publicationen_US
dc.subject.cabtfood sanitation
dc.subject.cabtfood processing
dc.type.dcmitypeTexten_US


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