Some Findings in Chinese Cabbage during Cooking
| URI | http://harp.lib.hiroshima-u.ac.jp/hju/metadata/5618 | ||||||
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| File |
Ronsyu14(Hirahara).pdf
( 262.0 KB )
Open Date
：2010-02-19
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| Title |
Some Findings in Chinese Cabbage during Cooking
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| Author |
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| Subject |
Chinese Cabbage
Cooking
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| NDC |
596
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| 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. |
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| Journal Title |
広島女学院大学論集
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| Volume |
14
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| Spage |
123
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| Epage |
125
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| Published Date |
1964-12
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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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