Some Findings in Chinese Cabbage during Cooking
| URI | http://harp.lib.hiroshima-u.ac.jp/hju/metadata/5618 | ||||||
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| ファイル |
Ronsyu14(Hirahara).pdf
( 262.0 KB )
公開日
：2010-02-19
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| タイトル |
Some Findings in Chinese Cabbage during Cooking
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| 著者 |
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| キーワード |
Chinese Cabbage
Cooking
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| NDC |
596
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| 抄録 |
Chinese cabbage raw，steamed for 1，5 ，10 and 30 min. were studied microscopically. It was found that as the time for cooking was increased the pa1isade and spongy parenchyma cells tended to loosen and coagulate as compared to the raw state. Translucency of the epiderma1 cells and changes in the chloroplasts were also observed. |
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| 掲載雑誌名 |
広島女学院大学論集
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| 巻 |
14
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| 開始ページ |
123
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| 終了ページ |
125
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| 出版年月日 |
1964-12
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| 出版者 |
広島女学院大学
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| ISSN |
0374-8057
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| 本文言語 |
英語
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| 資料タイプ |
紀要論文
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| 著者版フラグ |
出版社版
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| 区分 |
hju
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