13. Essential Oils for the Treatment of Fruit and Vegetables

  1. Vicente M. Gómez-López2,3
  1. Catherine Barry-Ryan and
  2. Paula Bourke

Published Online: 20 FEB 2012

DOI: 10.1002/9781118229187.ch13

Decontamination of Fresh and Minimally Processed Produce

Decontamination of Fresh and Minimally Processed Produce

How to Cite

Barry-Ryan, C. and Bourke, P. (2012) Essential Oils for the Treatment of Fruit and Vegetables, in Decontamination of Fresh and Minimally Processed Produce (ed V. M. Gómez-López), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781118229187.ch13

Editor Information

  1. 2

    Centro de Edafología y Biología Aplicada del Segura (CEBAS-CSIC, Murcia, Spain)

  2. 3

    Instituto de Ciencia y Tecnolog-a de Alimentos, Facultad de Ciencias, Universidad Central de Venezuela, Venezuela

Author Information

  1. School of Food Science and Environmental Health, Dublin Institute of Technology, Dublin, Ireland

Publication History

  1. Published Online: 20 FEB 2012
  2. Published Print: 16 APR 2012

ISBN Information

Print ISBN: 9780813823843

Online ISBN: 9781118229187

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