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pro vyhledávání: '"Saori Shidara"'
Autor:
Shioka Hamamatsu, Hitomi Kaino, Mayumi Hachinohe, Saori Shidara, Mitsuru Yoshida, Kazuhiro Chiku
Publikováno v:
Food Safety
Elution of cesium-137 (137Cs) from tofu into water was investigated to know the behavior of 137Cs during preservation and cooking. The food processing retention factor (Fr) reached 0.55 when tofu was soaked in water at a ratio of 1:2 w/w for 24 h at
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d2cbb8a75aae7f7761f8f33061df2e43
http://europepmc.org/articles/PMC7523019
http://europepmc.org/articles/PMC7523019
