Cite
HARVARD Citation
Cap, M. et al. (2020). Effectiveness of short exposure times to electrolyzed water in reducing Salmonella spp and Imidacloprid in lettuce. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Cap, M. et al. (2020). Effectiveness of short exposure times to electrolyzed water in reducing Salmonella spp and Imidacloprid in lettuce. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].