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キッチン食材腐敗識別の小さな科学知識
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一般的な台所食材の腐敗識別特徴を面白く解説し、人々が腐った食材を誤食するリスクを回避するのを助けます
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Talk about the spoilage characteristics of four common kitchen ingredients including rice, leafy greens, eggs and pork belly after storage in a relaxed daily tone, add small examples from familiar daily life scenarios to let ordinary people learn to judge whether food is spoiled quickly.
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リラックスした生活的な口調で、米、葉野菜、卵、豚バラ肉の4種類の一般的な台所食材が保存後に腐敗する特徴を解説し、一般の人がよく知る生活シーンの小さな例を加えて、一般の人が食材が腐敗しているかどうかすぐに判断できるようにしてください。
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