On the Gel Formation in Tomato Jelly
URI | http://harp.lib.hiroshima-u.ac.jp/hju/metadata/5578 | ||||||||||||
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File |
46-8-HIRAHARA.pdf
( 816.0 KB )
Open Date
:2010-02-18
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Title |
On the Gel Formation in Tomato Jelly
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Author |
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Subject |
Tomato Jelly
Gel Formation
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NDC |
596
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Abstract |
Tomatoes can be preserved as juice, puree, pastes, ketchup and many other products. At present tomatoes can be grown in greenhouses and thus, can be purchased throughout the year. During the summer when the tomatoes are in season a great quantity is harvested. Therefore, they are a very convenient material for laboratory use. |
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Journal Title |
広島女学院大学論集
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Volume |
46
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Spage |
133
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Epage |
138
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Published Date |
1996-12
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Publisher |
広島女学院大学
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ISSN |
0374-8057
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Language |
eng
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NIIType |
Departmental Bulletin Paper
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Text Version |
出版社版
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Set |
hju
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