Use of hydrogen peroxide in combination with nisin, sodium lactate and citric acid for reducing transfer of bacterial pathogens from whole melon surfaces to fresh-cut pieces
Dike O. Ukuku, M.L. Bari, S. Kawamoto and K. Isshiki
International Journal of Food Microbiology, Volume 104, Issue 2 , 15 October 2005, Pages 225-233
2005