Kimchi is a traditional delicacy in Sichuan,Guizhou and other regions of China,loved by locals for its sour and spicy taste and crispy texture.With the gradual deepening of research on kimchi products,the variety of kimchi has become increasingly diverse.However,due to the immaturity of kimchi production technology,safety problems in commercial kimchi products have also emerged.This article focuses on analyzing the safety risks of commercial kimchi from the perspectives of raw material selection,processing technology,and food safety,and proposes relevant suggestions to ensure food safety.
维普
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