Optimization of ozone decomposition time and its effect on physicochemical and bacteriological quality of table water
Ozone is widely used in water disinfection and the concentration needed for the effective microbial elimination depends on the water source. In many bottled water producing industries, products containing ozone are quarantined after application to allow decomposition into diatomic oxygen molecules a...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
2019-01-01
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| Series: | Croatian Journal of Food Science and Technology |
| Online Access: | https://hrcak.srce.hr/file/322209 |