Some Findings in Chinese Cabbage during Cooking

URI http://harp.lib.hiroshima-u.ac.jp/hju/metadata/5618
File
Title
Some Findings in Chinese Cabbage during Cooking
Author
氏名 HIRAHARA Sachiye
ヨミ ヒラハラ サチエ
別名 平原 幸枝
Subject
Chinese Cabbage
Cooking
NDC
596
Abstract

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.

Journal Title
広島女学院大学論集
Volume
14
Spage
123
Epage
125
Published Date
1964-12
Publisher
広島女学院大学
ISSN
0374-8057
Language
eng
NIIType
Departmental Bulletin Paper
Text Version
出版社版
Old URI
Set
hju