Influence of Physical and Chemical Properties on Consumer Preference of Shredded Cabbage
نویسندگان
چکیده
*Okit su Branch, Fruit Tree Research Station, Okitsunakacho, Shimizu-shi, Shizuoka 424-02 **National Research lnstitute of Vegetables , Ornamental Plants and Tea, Ano-cho, Age-gun, Mie 514-23 ***Agricultural Technical Center , National Federation of Agricultural Co-operative Associations, 5-5-1, Higashihachiman, Hiratsuka-shi, Kanagawa 254 ****Chugoku National Agricultural Experiment Station , 6-12-1, Nishifukatsu-cho, Fukuyama-shi, Hiroshima 721
منابع مشابه
Why food-poisoning bacteria attached to shredded cabbage are not efficiently disinfected by sodium hypochlorite (NaClO).
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