Unveiling Fresh-Cut Lettuce Processing in Argentine Industries: Evaluating Salmonella Levels Using Predictive Microbiology Models

FERNANDO PEREZ RODRIGUEZ2026-01-292026-01-29202310.3390/foods122139992-s2.0-85176563595https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/37128Food ScienceHealth (social science)Health Professions (miscellaneous)MicrobiologyPlant ScienceUnveiling Fresh-Cut Lettuce Processing in Argentine Industries: Evaluating Salmonella Levels Using Predictive Microbiology Modelsresearch article