Relationship between physical parameters and chemical composition in banana fruits during ripening
Use this link to cite this item : http://doi.org/10.11501/3093018
| ID | 31820 |
| file | |
| title alternative | 追熟中のバナナ果実の物理的パラメーターと化学的成分との関係
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| creator |
Kojima, Kiyohide
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| NDC |
Agriculture
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| contents | CONTENTS / p2
Chapter I,General Introduction / p4 Chapter II,Novel technique for measuring tissue firmness within tomato(Lycopersicon esculentum Mill.)fruit. / p12 Chapter III,Physical measurement of firmness of banana fruit pulp:determination of optimum conditions for measurement. / p27 Chapter IV,Fruit Softening of Banana:correlation among stress-relaxation parameters,cell wall components and starch during ripening. / p40 Chapter V,General Discussion / p56 Chapter VI,Acknowledgement / p65 Chapter VII,References / p66 |
| SelfDOI | |
| language |
eng
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| nii type |
Thesis or Dissertation
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| HU type |
Doctoral Theses
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| DCMI type | text
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| format | application/pdf
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| text version | ETD
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| rights | Copyright(c) by Author
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| grantid | 甲第1092号
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| degreeGrantor | 広島大学(Hiroshima University)
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| degreename Ja | 博士(学術)
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| degreename En | Science
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| degreelevel | doctoral
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| date of granted | 1993-03-03
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| department |
Graduate School of Biosphere Science
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