Effectiveness of individual or combined sanitizer treatments for inactivating Salmonella spp. on smooth surface, stem scar, and wounds of tomatoes
Guardado en:
Publicado en: | Journal of food science |
---|---|
Autor principal: | |
Otros Autores: | , |
Formato: | Sin ejemplares |
Lenguaje: | Inglés |
Colección: | Journal of food science v. 70, no. 9 (2005), p. M409-414 |
Materias: | |
Publicación relacionada: | Contenido en:
Journal of food science |
LEADER | 00833cab#a22002654c#4500 | ||
---|---|---|---|
001 | OAGANASID093743 | ||
003 | OAG | ||
008 | 060828s2005 ||| | |||| 0 eng d | ||
040 | # | # | |a OAG |b spa |c OAG |e rda |
041 | 0 | # | |a eng |b eng |
092 | # | # | |s HEMEROTECA |
100 | 1 | # | |a Yuk, Hyun-Gyun |
245 | 1 | 0 | |a Effectiveness of individual or combined sanitizer treatments for inactivating Salmonella spp. on smooth surface, stem scar, and wounds of tomatoes |
336 | # | # | |a texto |b txt |2 rdacontent |
337 | # | # | |a no mediado |b n |2 rdamedia |
338 | # | # | |a volumen |b nc |2 rdacarrier |
650 | # | 4 | |a Tomate |
650 | # | 4 | |a Lycopersicon esculentum |
650 | # | 4 | |a Salmonella |
650 | # | 4 | |a Cloro |
653 | # | # | |a Dióxido de cloro |
700 | 1 | # | |a Bartz, Jerry A. |
700 | 1 | # | |a Schneider, Keith R. |
773 | 0 | # | |t Journal of food science |g v. 70, no. 9 (2005), p. M409-414 |
999 | # | # | |a Clara |