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Sequential application of plasma-activated water and mild heating improves microbiological quality of ready-to-use shredded salted kimchi cabbage (Brassica pekinensis L.)

Microbial HazardEngineeringMicrobial ContaminationEnvironmental EngineeringFoodborne PathogensKimchi CabbageFood ContaminantWater TreatmentMicrobial EcologyFood MicrobiologyEnvironmental MicrobiologyMicrobiologyFood PreservationPublic HealthSequential ApplicationPlasma-activated WaterFood Safety