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- ㆍ 저자명
- 고하영,최동성
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- 농산물저장유통학회지
- ㆍ 권/호정보
- 1996년|3권 1호|pp.1-5 (5 pages)
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- 한국식품저장유통학회
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- 정기간행물| PDF텍스트
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- 기타
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Salted Chinese cabbage were dipped in solutions of CaCl2 (0.1%, 0.5%, 1.0%), Ca-lactate (0.5%) alone, or with chlorine (NaOCl 200ppm) and stored at 3 or 23$^{circ}C$ to determine the effects of calcium (Ca) on storage quality. pH change and microbial growth of salted cabbage were reduced in CaCl2 of 0.1% and 1.0% more than in the water-dipped control but better than in NaOCl treatment at two temperatures. Storage quality of salted cabvage was not affected by Ca contents or Ca with Cl treatment.