Abstracts of the Annual Meeting of Japanese Society for Food Science and Technology
Online ISSN : 2759-3843
71st (2024)
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[2Np] Hygiene, Sterilization, Antibacterial activity
Effectiveness of the Use of Both Ozonated Water Pouring onto Slice Cutters and Immersion Process to Disinfect and Maintain the Quality of Fresh-Cut Vegetable
*YOSHITAKA MIZUNOSONOKO NISHIMURASHIN-ICHIRO KABASHIMAYASUHIRO INATSU
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CONFERENCE PROCEEDINGS FREE ACCESS

Pages 179-

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[in Japanese]
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© 2024 Japanese Society for Food Science and Technology
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