A copy of this work was available on the public web and has been preserved in the Wayback Machine. The capture dates from 2020; you can also visit the original URL.
The file type is
In recent years, consumers have become more interested in convenient lifestyles, leading to increased use of salted cabbages for preparation of kimchi. This study aimed to investigate the safety of heavy metals, pesticide residues, and foodborne pathogens in commercial salted cabbages in Seoul from August to November, 2014. The survey, which was conducted to determine whether or not salted cabbages were prepared under the highest sanitary conditions, showed that Seoulites are interested indoi:10.7318/kjfc/2015.30.6.783 fatcat:eg2dinydazeizetlrwlp46ec5q