Effects of chlorine and peroxyacetic acid wash treatments on growth kinetics of Salmonella in fresh-cut lettuce

FERNANDO PEREZ RODRIGUEZISABEL BASCÓN VILLEGAS2026-01-292026-01-29202310.1016/j.foodres.2022.1124512-s2.0-85150175384https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/36169Food ScienceEffects of chlorine and peroxyacetic acid wash treatments on growth kinetics of Salmonella in fresh-cut lettuceresearch article