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

FRANCISCO RINCÓN LEÓNISABEL BASCÓN VILLEGASFERNANDO PEREZ RODRIGUEZ2026-01-292026-01-29202010.1016/j.fm.2019.1033462-s2.0-85073817355https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/30952Food ScienceMicrobiologyFood ScienceMicrobiologyModelling the combined effect of chlorine, benzyl isothiocyanate, exposure time and cut size on the reduction of Salmonella in fresh-cut lettuce during washing processresearch article