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Modelling the combined effect of chlorine, benzyl isothiocyanate, exposure time and cut size on the reduction of Salmonella in fresh-cut lettuce during washing process.
Food Microbiol. 2020 Apr;86:103346. doi: 10.1016/j.fm.2019.103346. Epub 2019 Oct 7.
Food Microbiol. 2020.
PMID: 31703876
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