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Inactivation of Salmonella montevideo on Tomatoes by Applying Cellulose-Based Edible Films

R Zhuang1, L R Beuchat1, M S Chinnan1

  • 1Center for Food Safety and Quality Enhancement, Department of Food Science and Technology, University of Georgia, Griffin, Georgia 30223-1797.

Journal of Food Protection
|June 5, 2019
PubMed

Keywords:
Tomatoedible coatinghydroxypropyl methylcellulose

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