Amount of pectic Substances as Classified by Parts on the Permeability of Sodium Chloride into Cooked Potatoes
山口女子大学研究報告 第2部 自然科学 Volume 15
Page 1-6
published_at 1990
Title
加熱じゃがいもにおける食塩の浸透と部位別ペクチン質含量
Amount of pectic Substances as Classified by Parts on the Permeability of Sodium Chloride into Cooked Potatoes
Creators
Shiokawa Mie
Creators
Matsuoka Yoko
First, we peeled one potato, and cut another into five segments. And after that, we heated each in sodium chloride. Thereby, the permeability of sodium chloride into potatoes and the amount of pectic substances which were heated in the solution of…
Languages
jpn
Resource Type
departmental bulletin paper
Publishers
山口女子大学
Date Issued
1990
File Version
Not Applicable (or Unknown)
Access Rights
metadata only access
Relations
[ISSN]0385-2946