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October 3, 2024FoodsOpen Access

Efficacy Evaluation of Chlorine Dioxide and Hypochlorous Acid as Sanitisers on Quality and Shelf Life of Atlantic Salmon (Salmo salar) Fillets

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Authors

WCWing H. ChungCurtin UniversityMCMd Reaz ChakladerDepartment of Primary Industries and Regional DevelopmentJHJanet HowiesonUniversity of the Sunshine Coast

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Cite This Study

Chung et al. (2024) studied this question.

synapsesocial.com/papers/68e55db1e2b3180350efb27dhttps://doi.org/10.3390/foods13193156
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Also Consider

Synapse has enriched 2 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Chlorine Dioxide: The Current State of the Art2005 · 99 citations
  2. 2Effect of chlorine dioxide treatment on lipid oxidation and fatty acid composition in salmon and red grouper fillets1997 · 15 citations