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Chlorine dioxide dose, water quality and temperature affect the oxidative status of tomato processing water and its ability to inactivate Salmonella

Tomato Processing WaterEngineeringMicrobial ContaminationEnvironmental EngineeringFood MicrobiologyWater QualityEnvironmental MicrobiologyWater TreatmentMicrobiologyDrinking Water TreatmentChlorine Dioxide DoseFood SafetyHealth Sciences