Davidovich-Young, G., Wong-González, E., De la Asunción-Romero, R., & Bustamante-Mora, M. (2023). Effect of peeling, cutting, or shredding of lettuce, carrot, or potato on the efficacy of chlorine disinfection. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 10820132231213671. https://doi.org/10.1177/10820132231213671
Style de citation ChicagoDavidovich-Young, Gabriela, Eric Wong-González, Ruth De la Asunción-Romero, et Marta Bustamante-Mora. "Effect of Peeling, Cutting, or Shredding of Lettuce, Carrot, or Potato on the Efficacy of Chlorine Disinfection." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 2023: 10820132231213671. https://dx.doi.org/10.1177/10820132231213671.
Style de citation MLADavidovich-Young, Gabriela, et al. "Effect of Peeling, Cutting, or Shredding of Lettuce, Carrot, or Potato on the Efficacy of Chlorine Disinfection." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, 2023, p. 10820132231213671.