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Comparison of Different Washing and Disinfection Protocols Used by Food Services in Southern Brazil for Lettuce (
Lactuca sativa
)
Ana Beatriz Almeida de Oliveira,
Ana Carolina Ritter,
Eduardo Cesar Tondo,
Marisa Itapema Cardoso
Food Nutr. Sci.
Vol.3 No.1, January 17, 2012
DOI:
10.4236/fns.2012.31006
(PDF 157K)
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Disinfection By-Products Regulation: Zero ng/L Target
Djamel Ghernaout,
Noureddine Elboughdiri
OALIBJ
Vol.7 No.5, May 19, 2020
DOI:
10.4236/oalib.1106382
(PDF 459K)
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Urgent Proposals for Disinfecting Hospital Wastewaters during COVID-19 Pandemic
Djamel Ghernaout,
Noureddine Elboughdiri
OALIBJ
Vol.7 No.5, May 18, 2020
DOI:
10.4236/oalib.1106373
(PDF 1091K)
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Foresight Look on the Disinfection By-Products Formation
Djamel Ghernaout,
Noureddine Elboughdiri
OALIBJ
Vol.7 No.5, May 11, 2020
DOI:
10.4236/oalib.1106349
(PDF 612K)
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Electrocoagulation Process in the Context of Disinfection Mechanism
Djamel Ghernaout,
Noureddine Elboughdiri
OALIBJ
Vol.7 No.2, February 10, 2020
DOI:
10.4236/oalib.1106083
(PDF 513K)
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