Inactivation of Salmonella during Drying and Storage of Roma Tomatoes Exposed to Predrying Treatments Including Peeling, Blanching, and Dipping in Organic Acid Solutions

Author: Yoon Yohan   Stopforth Jarret D.   Kendall Patricia A.   Sofos John N.  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.67, Iss.7, 2004-07, pp. : 1344-1352

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