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This page is a summary of: Evaluation of Hot Water, Gaseous Chlorine Dioxide, and Chlorine Treatments in Combination with an Edible Coating for Enhancing Safety, Quality, and Shelf Life of Fresh-Cut Cantaloupes, Journal of Food Protection, April 2018, International Association for Food Protection,
DOI: 10.4315/0362-028x.jfp-17-392.
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