The effectiveness of sanitizer treatments in inactivation of Salmonella spp. from bell pepper, cucumber, and strawberry

The effectiveness of sanitizer treatments in inactivation of Salmonella spp. from bell pepper, cucumber, and strawberry

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Detalles Bibliográficos
Publicado en:	Journal of food science
Autor principal:	Yuk, Hyun-Gyun
Otros Autores:	Bartz, Jerry A., Schneider, Keith R.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 71, no. 3 (2006), p. M95-99
Materias:	Capsicum annuum Chili dulce Pepino Cucumis sativus Fresa Salmonella Cloro Pimiento Frutilla
Publicación relacionada:	Contenido en: Journal of food science

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