Cite
MLA Citation
Mariana Cap et al.. “Effectiveness of short exposure times to electrolyzed water in reducing Salmonella spp and Imidacloprid in lettuce.” Lebensmittel-Wissenschaft + Technologie =, vol. 128, 2020, p. . http://access.bl.uk/ark:/81055/vdc_100104109008.0x000057