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Cesium-137 food-processing factors and food-processing retention factors of 11 organs and 10 edible wild plant species from Japan: recipes for long-term preservation reduced the radiocesium mass the most.
https://repository.ffpri.go.jp/records/2001795
https://repository.ffpri.go.jp/records/2001795935e292d-9ed9-41e8-bbf1-aa5068b4ec74
| Name / File | License | Actions |
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BF18-4-3.pdf (1.3 MB)
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| Item type | デフォルトアイテムタイプ（シンプル）_研究報告(1) | |||||||||||||
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| Title | ||||||||||||||
| Title | Cesium-137 food-processing factors and food-processing retention factors of 11 organs and 10 edible wild plant species from Japan: recipes for long-term preservation reduced the radiocesium mass the most. | |||||||||||||
| Language | en | |||||||||||||
| Title | ||||||||||||||
| Title | 日本の山菜10種、11部位のセシウム137の食品加工係数と食品加工残存係数：長期保存のためのレシピが放射性セシウム量を最も減らした | |||||||||||||
| Language | ja | |||||||||||||
| Creator |
KIYONO, Yoshiyuki
× KIYONO, Yoshiyuki
× AKAMA, Akio
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| Rights | ||||||||||||||
| Rights | © 2019 森林総合研究所 | |||||||||||||
| Keyword | ||||||||||||||
| Subject | boiling in hot water with salt, desalting after prolonged salting, Fr, Pf, stringent removal using baking soda, soaking in hot water, tempura 塩茹で, 塩漬け–塩抜き, Fr, Pf, あく抜き, 湯浸し, 天ぷら |
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| Language | ||||||||||||||
| Language | jpn | |||||||||||||
| Resource Type | ||||||||||||||
| Resource Type(Simple) | departmental bulletin paper | |||||||||||||
| Version Type | ||||||||||||||
| Version Type Resource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||||||||||
| Relation | ||||||||||||||
| Identifier Type | DOI | |||||||||||||
| Related Identifier | https://doi.org/10.20756/ffpri.18.4_369 | |||||||||||||
| Bibliographic Information |
Volume Number 18, Issue Number 4, p. 369-380, Issue Date 2019-12 |
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