Chlorine dioxide dose, water quality and temperature affect the oxidative status of tomato processing water and its ability to inactivate Salmonella

  1. López-Velasco, G.
  2. Tomás-Callejas, A.
  3. Sbodio, A.
  4. Artés-Hernández, F.
  5. Suslow, T.V.
Journal:
Food Control

ISSN: 0956-7135

Year of publication: 2012

Volume: 26

Issue: 1

Pages: 28-35

Type: Article

DOI: 10.1016/J.FOODCONT.2011.12.016 GOOGLE SCHOLAR
Data source: Scopus