Cite
HARVARD Citation
Luo, Y. et al. (2018). Association between bacterial survival and free chlorine concentration during commercial fresh-cut produce wash operation. Food microbiology. pp. 120-128. [Online].
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Luo, Y. et al. (2018). Association between bacterial survival and free chlorine concentration during commercial fresh-cut produce wash operation. Food microbiology. pp. 120-128. [Online].