Advanced oxidation process for the inactivation of Salmonella typhimurium on tomatoes by combination of gaseous ozone and aerosolized hydrogen peroxide-Reference-Cited by-同舟云学术

Advanced oxidation process for the inactivation of Salmonella typhimurium on tomatoes by combination of gaseous ozone and aerosolized hydrogen peroxide

Published:2020-01 Issue: Volume:312 Page:108387
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Fan Xuetong^ORCID,Sokorai Kimberly J.B.,Gurtler Joshua B.

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference30 articles.

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4. Produce-associated foodborne disease outbreaks, USA, 1998–2013;Bennett;Epidemiol. Infect.,2018

5. Wastewater treatment by means of advanced oxidation processes at basic pH conditions: a review;Boczkaj;Chem. Eng. J.,2017

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