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Minimizing Risks: Use of Surface Water in Pre-Harvest Agricultural Irrigation; Part III: Peroxyacetic Acid (PAA) Treatment Methods
| dc.contributor.author | Dery, Jessica L. | |
| dc.contributor.author | Choppakatla, Vijay | |
| dc.contributor.author | Sughroue, Jay | |
| dc.contributor.author | Rock, Channah | |
| dc.date.accessioned | 2023-11-06T04:22:33Z | |
| dc.date.available | 2023-11-06T04:22:33Z | |
| dc.date.issued | 2021-05 | |
| dc.identifier.uri | http://hdl.handle.net/10150/669989 | |
| dc.description.abstract | Peroxyacetic acid (also known as peracetic acid or PAA) is a colorless liquid with a low pH and a strong, pungent, vinegar-like odor. PAA is commonly used as an antimicrobial agent for both non-porous hard surfaces and water in various industries, including agriculture, food processing, beverage, wastewater, hospitals, health care, and pharmaceutical facilities. | |
| dc.language.iso | en | |
| dc.publisher | College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ) | |
| dc.relation.ispartofseries | University of Arizona Cooperative Extension Publication AZ1884 | |
| dc.relation.url | https://extension.arizona.edu/educational-materials | |
| dc.rights | Copyright © Arizona Board of Regents. | |
| dc.rights.uri | https://creativecommons.org/licenses/by-nc-sa/4.0/ | |
| dc.source | CALS Cooperative Extension Publications. The University of Arizona. | |
| dc.title | Minimizing Risks: Use of Surface Water in Pre-Harvest Agricultural Irrigation; Part III: Peroxyacetic Acid (PAA) Treatment Methods | |
| dc.type | Pamphlet | |
| dc.type | text | |
| dc.identifier.cals | AZ1884-2021 | |
| refterms.dateFOA | 2023-11-06T04:22:33Z |
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Except where otherwise noted, this item's license is described as Copyright © Arizona Board of Regents.