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Inactivation of Salmonella during drying and storage of Roma tomatoes exposed to predrying treatments including peeling, blanching, and dipping in organic acid solutions

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dc.contributor.authorYoon, Yo Han-
dc.contributor.authorStopforth, Jarret D.-
dc.contributor.authorKendall, Patricia A.-
dc.contributor.authorSofos, John N.-
dc.date.accessioned2022-04-19T11:45:51Z-
dc.date.available2022-04-19T11:45:51Z-
dc.date.issued2004-07-
dc.identifier.issn0362-028X-
dc.identifier.issn1944-9097-
dc.identifier.urihttps://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/148928-
dc.format.extent9-
dc.language영어-
dc.language.isoENG-
dc.publisherInternational Association for Food Protection-
dc.titleInactivation of Salmonella during drying and storage of Roma tomatoes exposed to predrying treatments including peeling, blanching, and dipping in organic acid solutions-
dc.typeArticle-
dc.publisher.location미국-
dc.identifier.doi10.4315/0362-028x-67.7.1344-
dc.identifier.scopusid2-s2.0-3242731560-
dc.identifier.wosid000222559700003-
dc.identifier.bibliographicCitationJournal of Food Protection, v.67, no.7, pp 1344 - 1352-
dc.citation.titleJournal of Food Protection-
dc.citation.volume67-
dc.citation.number7-
dc.citation.startPage1344-
dc.citation.endPage1352-
dc.description.isOpenAccessN-
dc.description.journalRegisteredClassscie-
dc.description.journalRegisteredClassscopus-
dc.identifier.urlhttps://meridian.allenpress.com/jfp/article/67/7/1344/171193/Inactivation-of-Salmonella-during-Drying-and-
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