IJABADENIYI, OA., A. MBEDLA, and TA. AJAYEOBA. 2020. “MICROBIOLOGICAL QUALITY AND ANTIMICROBIAL EFFICACY OF COMBINED OREGANO ESSENTIAL OIL AND ACETIC ACID ON FRESH LETTUCE”. Italian Journal of Food Science 32 (2). https://doi.org/10.14674/IJFS-1566.