Art
J-GLOBAL ID：201602010859875524   Reference number：69A0173055

Effect of solutes and pH on the structure and firmness of cooked carrot.

加熱ニンジンの構造と硬さに及ぼす溶質とpHの影響
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Author (1)：
STERLING C

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Material：
J Food Technol  (Journal of Food Technology)

About J Food Technol


Volume： 3  Issue： 4  Page： 367-371  Publication year： 1968 
JST Material Number： B0863A  ISSN： 0022-1163  CODEN： JFOTA   Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)
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ニンジン

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, 
加熱

About 加熱


Semi thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
ニンジン(加熱)

About ニンジン(加熱)


Terms in the title (4)：
Terms in the title
Keywords automatically extracted from the title.
ニンジン

About ニンジン

, 
硬さ

About 硬さ

, 
溶質

About 溶質

, 
pH

About pH


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