@article{Suslow2004,
	title = {Oxidation-Reduction Potential ({ORP}) for Water Disinfection Monitoring, Control, and Documentation},
	url = {https://escholarship.org/uc/item/1730p498},
	doi = {10.3733/ucanr.8149},
	abstract = {Large volumes of water are commonly used during postharvest handling of minimally processed fruits and vegetables. Water disinfection is a critical step in minimizing the potential transmission of pathogens from a water source to produce.},
	author = {Suslow, Trevor V.},
	urldate = {2022-06-25},
	date = {2004-09-01},
	langid = {english},
}
@article{Steininger,
	title = {Water treatment experts are becoming increasingly aware that water disinfection is dependent upon {ORP} and not the free residual chlorine ratio.},
	language = {en},
	author = {Steininger, Jacques M},
	pages = {6},
}
