The Properties and Functions of Commonly Used Sanitizers
dc.contributor | Virginia Cooperative Extension Service | en |
dc.contributor.author | Zottola, Edmund A. | en |
dc.date.accessioned | 2017-03-09T16:29:35Z | en |
dc.date.available | 2017-03-09T16:29:35Z | en |
dc.date.issued | 1972? | en |
dc.description.abstract | Provides information regarding the advantages and disadvantages of various sanitizers for food processing, along with their properties and function. | en |
dc.format.extent | 12 pages | en |
dc.format.mimetype | application/pdf | en |
dc.identifier.uri | http://hdl.handle.net/10919/75938 | en |
dc.language.iso | en_US | en |
dc.publisher | Virginia Cooperative Extension | en |
dc.relation.ispartofseries | Publication (Virginia Cooperative Extension) ; MFST-1700-2 | en |
dc.relation.ispartofseries | Food Science and Technology Notes | en |
dc.rights | Virginia 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. | en |
dc.subject.cabt | food sanitation | en |
dc.subject.cabt | Food processing | en |
dc.title | The Properties and Functions of Commonly Used Sanitizers | en |
dc.type | Extension publication | en |
dc.type.dcmitype | Text | en |
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