Studies on the relationship between texture change and cellular constituents during cooking of root vegetables

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Studies on the relationship between texture change and cellular constituents during cooking of root vegetables

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Material Type: 博士論文
Title: Studies on the relationship between texture change and cellular constituents during cooking of root vegetables
Author/Editor: 原田努 [著]
Author Heading: 原田, 努ハラダ, ツトム
Alternative Title: 根菜類煮熟時の物性変化と細胞構成成分との関係に関する研究コンサイルイシャジュクジノブッセイヘンカトサイボウコウセイセイブントノカンケイニカンスルケンキュウ
Degree grantor/type: 京都大学
Date Granted: 昭和62年7月23日
Date Granted (W3CDTF): 1987
Dissertation Number: 乙第6312号
Degree Type: 農学博士
Note (Dissertation): 博士論文
Place of Publication (Country Code): JP
NDLC: UT51
UT41
Note (General): 博士論文
Holding library: 国立国会図書館
Call No.: UT51-62-P54
Data Provider (Database): 国立国会図書館 : 国立国会図書館蔵書
https://ndlsearch.ndl.go.jp
Bibliographic ID (NDL): 000000184482
http://id.ndl.go.jp/bib/000000184482
Bibliographic Record Category (NDL): 213