Effects of Dipping Treatment with Sodium Hypochlorite Solution on Ascorbic Acid Contents of Cut Lettuce and Cut Cabbage
ISHIMARU, Megumi, IMAHORI, Yoshihiro, TATSUMI, Yasuo, CHACHIN, KazuoVolume:
24
Year:
1998
Journal:
food preservation science
DOI:
10.5891/jafps.24.243
File:
PDF, 733 KB
1998