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
- 15 October 2005
- journal article
- Published by Elsevier BV in International Journal of Food Microbiology
- Vol. 104 (2), 225-233
- https://doi.org/10.1016/j.ijfoodmicro.2005.01.016
Abstract
No abstract availableKeywords
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