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C. M. Park, Y. C. Hung and M. P. Doyle, “Pathogen Reduction and Quality of Lettuce Treated with Electrolyzed Oxidizing and Acidified Chlorinated Water,” Journal of Food Science, Vol. 66, No. 9, 2001, pp. 1368-1372. doi:10.1111/j.1365-2621.2001.tb15216.x

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