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HARVARD Citation
Zhou, S. et al. (2018). A novel gaseous chlorine dioxide generating method utilizing carbon dioxide and moisture respired from tomato for Salmonella inactivation. Food control. pp. 54-61. [Online].
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Zhou, S. et al. (2018). A novel gaseous chlorine dioxide generating method utilizing carbon dioxide and moisture respired from tomato for Salmonella inactivation. Food control. pp. 54-61. [Online].