Inactivation of Salmonella Typhimurium in fresh-cut lettuce during chlorine washing: Assessing the impacts of free chlorine concentrations and exposure times

FERNANDO PEREZ RODRIGUEZ2026-01-292026-01-29202310.1016/j.lwt.2023.1150692-s2.0-85165229182https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/35580Food ScienceInactivation of Salmonella Typhimurium in fresh-cut lettuce during chlorine washing: Assessing the impacts of free chlorine concentrations and exposure timesresearch article