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Effects of moisture content and mild heat on the ability of gaseous chlorine dioxide against Salmonella and Enterococcus faecium NRRL B-2354 on almonds

Mild HeatGaseous Chlorine DioxideMoisture ContentMicrobial ContaminationFoodborne PathogensFood MicrobiologyFood PreservationFood ProcessingMicrobiologyPublic HealthFood TechnologyFood SafetyHealth Sciences