The Properties and Functions of Commonly Used Sanitizers

dc.contributorVirginia Cooperative Extension Serviceen
dc.contributor.authorZottola, Edmund A.en
dc.date.accessioned2017-03-09T16:29:35Zen
dc.date.available2017-03-09T16:29:35Zen
dc.date.issued1972?en
dc.description.abstractProvides information regarding the advantages and disadvantages of various sanitizers for food processing, along with their properties and function.en
dc.format.extent12 pagesen
dc.format.mimetypeapplication/pdfen
dc.identifier.urihttp://hdl.handle.net/10919/75938en
dc.language.isoen_USen
dc.publisherVirginia Cooperative Extensionen
dc.relation.ispartofseriesPublication (Virginia Cooperative Extension) ; MFST-1700-2en
dc.relation.ispartofseriesFood Science and Technology Notesen
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.en
dc.subject.cabtfood sanitationen
dc.subject.cabtFood processingen
dc.titleThe Properties and Functions of Commonly Used Sanitizersen
dc.typeExtension publicationen
dc.type.dcmitypeTexten
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