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Effects of Washing Solution and LDPE Package on the Quality Changes of Brined Chinese Cabbages at Different Storage Temperatures
brined Chinese cabbage calcium hypochlorite electrolyzed acid-water
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2010/2/3
The quality of brined Chinese cabbage after washing (tap water, 100 ppm of calcium hypochlorite, or electrolyzed acid water) followed by package (40 μm or 100 μm LDPE), was investigated at 20, 10, 5, ...