Effects of moisture content and mild heat on the ability of gaseous chlorine dioxide against Salmonella and Enterococcus faecium NRRL B-2354 on almonds
Rane, Bhargavi, Lacombe, Alison, Sablani, Shyam, Bridges, David F., Tang, Juming, Guan, Jiewen, Wu, Vivian C.H.Journal:
Food Control
DOI:
10.1016/j.foodcont.2020.107732
Date:
October, 2020
Fichier:
PDF, 5.21 MB
2020
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