✦ LIBER ✦
Chlorine dioxide dose, water quality and temperature affect the oxidative status of tomato processing water and its ability to inactivate Salmonella
✍ Scribed by Gabriela López-Velasco; Alejandro Tomás-Callejas; Adrian Sbodio; Francisco Artés-Hernández; Trevor V. Suslow
- Book ID
- 116486692
- Publisher
- Elsevier Science
- Year
- 2012
- Tongue
- English
- Weight
- 410 KB
- Volume
- 26
- Category
- Article
- ISSN
- 0956-7135
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