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
Journal article published in 2020 by
Sofia Griselda Cuggino,
Isabel Bascón-Villegas,
Francisco Rincón,
Maria Alejandra Pérez,
Guiomar Posada-Izquierdo,
Javier Marugán 
,
Cristina Pablos Carro,
Fernando Pérez-Rodríguez
,
Cristina Pablos Carro,
Fernando Pérez-Rodríguez
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