Scanning Electron Microscope Studies on Carrots: Effects of Cooking on the Xylem and Phloem1-Reference-Cited by-同舟云学术

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Scanning Electron Microscope Studies on Carrots: Effects of Cooking on the Xylem and Phloem1

Published:1976-06 Issue:4 Volume:4 Page:214-224
ISSN:0046-7774
Container-title:Home Economics Research Journal
language:en
Short-container-title:

Author:

Davis Eugenia A.,Gordon Joan,Hutchinson Thomas E.

Publisher

Wiley

Subject

Sociology and Political Science,Cultural Studies

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1177/1077727X7600400401/fullpdf

Reference24 articles.

1. The structure of the walls of the higher plants;Anderson;The Botanical Review,1935

2. The chemistry and physiology of the pectins;Bonner;The Botanical Review,1936

3. Specimen preparation of raw and cooked phloem and xylem for the scanning electron microscope;Davis;Home Economics Research Journal,1976

Cited by 9 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Programmed Freezing Affects Texture, Pectic Composition and Electron Microscopic Structures of Carrots;Journal of Food Science;1995-01

2. Texture and Histological Structure of Carrots Frozen at a Programmed Rate and thawed in an Electrostatic Field;Journal of Food Science;1994-11

3. ULTRASTRUCTURAL AND TEXTURAL CHANGES IN PROCESSED CARROT TISSUE;Journal of Food Quality;1991-08

4. FRUITS AND VEGETABLES;Experimental Food Science;1990

5. EVALUATING FOOD BY OBJECTIVE METHODS;Experimental Food Science;1990

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