Vegetable pickled products
2019-06-27
Lactic acid can adjust the pH, thereby preventing the growth of pathogenic microorganisms, preventing the deterioration of radish, cabbage, cucumber, onion and other vegetables pickled in salt water, ensuring the stability of the product and allowing the taste to be improved.
MilkAcid can be adjustedPHvalue, which can prevent the growth of pathogenic microorganisms,Prevent radish, cabbage, cucumber, onion and other vegetables pickled in salt waterdeterioration, ensuring the stability of the product and allowing the tasteImprovements.

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