Prakash, Anuradha <br/><br/>
1% calcium chloride treatment in combination with gamma irradiation improves microbial and physicochemical properties of diced tomatoes.  [electronic resource] 

 -  Foodborne pathogens and disease  2007 
 - 89-98 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1535-3141 
<br/><br/><label>Standard No.: </label>10.1089/fpd.2006.0069  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Calcium Chloride--pharmacology<br/>Colony Count, Microbial<br/>Consumer Product Safety<br/>Disinfectants--pharmacology<br/>Food Handling--methods<br/>Food Irradiation<br/>Food Microbiology<br/>Food Preservation--methods<br/>Gamma Rays<br/>Humans<br/>Solanum lycopersicum--microbiology<br/>Salmonella--drug effects<br/>Time Factors