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NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.26 no.1, 2019년, pp.1 - 7
Lee, Hyeon-Jeong , Choi, Ji-Young , Heo, Su-Hyeon , Bae, Su-In , Kim, Ji-Yoon , Moon, Kwang-Deog
The purpose of this study was to evaluate the quality of fresh-cut lettuce after a washing treatment with differing concentrations of mixed natural extract. Five different treatments were employed: distilled water, sodium hypochlorite (Cl), 20% mixed natural extract (Na-1), 60% mixed natural extrac...
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