Quality deterioration of grape tomato fruit during storage after treatments with gaseous ozone at conditions that significantly reduced populations of Salmonella on stem scar and smooth surface
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DOI: 10.1016/j.foodcont.2019.03.026
Abstract: Abstract Gaseous ozone was evaluated for its effectiveness in reducing populations of Salmonella and native microorganisms on grape tomatoes and its impact on sensory and nutritional quality of the fruit. Grape tomatoes with Salmonella enterica… read more here.
Keywords: gaseous ozone; populations salmonella; quality; fruit ... See more keywords