Pickles and agrobiodiversity: a foodway and traditional vegetable varieties in Japan-Reference-Cited by-同舟云学术

Pickles and agrobiodiversity: a foodway and traditional vegetable varieties in Japan

Published:2021-06-02 Issue:4 Volume:38 Page:1079-1096
ISSN:0889-048X
Container-title:Agriculture and Human Values
language:en
Short-container-title:Agric Hum Values

Author:

Kimura Aya H.^ORCID

Funder

Social Science Research Council

Publisher

Springer Science and Business Media LLC

Subject

Agronomy and Crop Science

Link

https://link.springer.com/content/pdf/10.1007/s10460-021-10219-9.pdf

Reference99 articles.

1. Agriculture and Livestock Industries Corporation. 2009. Kongetsuno yasai kabu (This month’s vegetable: Kabu). https://vegetable.alic.go.jp/yasaijoho/yasai/0903_yasai1.html. Accessed 28 April 2021.

2. Agriculture and Livestock Industries Corporation. 2013. Daikon no jyukyudoko (Trend in supply and demand of daikon). https://vegetable.alic.go.jp/yasaijoho/yasai/1301/yasai1.html. Accessed 28 April 2021.

3. Agriculture and Livestock Industries Corporation. 2015. Kongetsuno yasai kabu (This month’s vegetable: Kabu). https://vegetable.alic.go.jp/yasaijoho/yasai/1503_yasai1.html. Accessed 28 April 2021.

4. Agriculture and Livestock Industries Corporation. 2016. Vegetables Book. Agriculture and Livestock Industries Corporation. https://www.alic.go.jp/content/001162852.pdf. Accessed 28 April 2021.

5. Agriculture and Livestock Industries Corporation. 2018a. Daikon no jyukyudoko (Trend in supply and demand of daikon). https://vegetable.alic.go.jp/yasaijoho/yasai/1810/yasai1.html. Accessed 28 April 2021.

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Traditional Asian plant‐based fermented foods as vitamin B₁₂ sources: A mini‐review;JSFA reports;2023-06-27