Schmidt, Heather Martin <br/><br/>
Improving the microbiological quality and safety of fresh-cut tomatoes by low-dose electron beam irradiation.  [electronic resource] 

 -  Journal of food protection  Mar 2006 
 - 575-81 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, U.S. Gov't, Non-P.H.S. 
<br/><br/><label>ISSN: </label>0362-028X 
<br/><br/><label>Standard No.: </label>10.4315/0362-028x-69.3.575  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Consumer Product Safety<br/>Dose-Response Relationship, Radiation<br/>Food Handling--methods<br/>Food Irradiation<br/>Food Microbiology<br/>Fungi--growth & development<br/>Hydrogen-Ion Concentration<br/>Solanum lycopersicum--microbiology<br/>Salmonella--growth & development<br/>Temperature<br/>Time Factors<br/>Yeasts--growth & development