Effect of Gamma Radiation on the Reduction of Salmonella strains, Listeria monocytogenes, and Shiga Toxin–Producing Escherichia coli and Sensory Evaluation of Minimally Processed Spinach (Tetragonia expansa)

Author： Rezende Ana Carolina B.   Igarashi Maria Crystina   Destro Maria Teresa   Franco Bernadette D. G. M.   Landgraf Mariza  

Publisher： International Association for Food Protection

ISSN： 0362-028X

Source： Journal of Food Protection, Vol.77, Iss.10, 2014-10, pp. : 1768-1772

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