[3Ep01-11] Hygiene, Sterilization, Antibacterial activity

2:30 PM - 2:45 PM JST(5:30 AM - 5:45 AM UTC)

[3Ep02] Effectiveness of the Use of Both Ozonated Water Pouring onto Slice Cutters and Immersion Process to the Quality Improvement of Fresh-Cut Vegetable

*YOSHITAKA MIZUNO¹, SONOKO NISHIMURA¹, SHIN-ICHIRO KABASHIMA¹, YASUHIRO INATSU² (1. Lionhygiene Corporation, 2. NARO)

Keywords:

fresh-cut vegetables,ozonated water,slicing,disinfection,quality improvement