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The effect of different decontamination treatments such as washing with sodium hypochlorite (20 and 200 mg/L), peroxyacetic acid (80 and 250 mg/L), neutral electrolysed oxidising water (4.9 and 31.7 mg/L free chlorine) and contact with 1.55 mg/L chlorine dioxide gas on the microbial and sensory quality, and the nutrient content of fresh-cut white cabbage was studied. Only rinsing with 200 mg/L sodium...
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