Volume 20, Issue 1
  • ISSN: 0002-9637
  • E-ISSN: 1476-1645


This book has a distinct international flavor as evidenced by the fact that authors of the various chapters are from Russia, Japan, Great Britain, Canada, Germany, and the United States. Diversification of authorship is further indicated in that the contributors come from universities, industry, and government and are engineers, microbiologists, food scientists, and administrators or managers. It is not surprising then to find that in the different chapters there is a diversity of approaches.

The editor indicates in the introduction that this book evolved from an international conference and that there was a desire to present the mechanism for an approach to the scientific development and use of disinfectants as well as to record the diverse practices and needs in the highly variable circumstances existing in various types of institutions and in various structural and ecologic circumstances.


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