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

Files

Now showing 1 - 1 of 1