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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

Health SciencesMicrobial ContaminationBenzyl IsothiocyanateEnvironmental EngineeringFood MicrobiologyWater TreatmentWater QualityMicrobiologyFoodborne HazardFood SafetyExposure TimeFresh-cut Lettuce