Chlorine Dioxide Gas from an Aqueous Solution: Reduction of Salmonella in Wounds on Tomato Fruit and Movement to Sinks in a Treatment Chamber

Author: Mahovic Michael   Bartz Jerry A.   Schneider Keith R.   Tenney Joel D.  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.72, Iss.5, 2009-05, pp. : 952-958

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