A relationship between the amount of polar compounds and the sensory scores of fried foods and deep-frying oil
Hara, T. (Kobe Yamate Coll. (Japan)), Ando, M, Fujimura Ito, T, Inoue, S, Otsuka, K, Ono, Y, Okamura, Y, Shiramasa, H, Takamura, H, Takechi, T, Tsuyuguchi, S, Nakahara, M, Nakahira, M, Nishiike, T, Hayashi, Y, Fukami, Y, Fujimura, K, Matsui, M.etc
Published in Nihon Shokuhin Kagaku Kōgaku kaishi (01.01.2004)
Published in Nihon Shokuhin Kagaku Kōgaku kaishi (01.01.2004)
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Journal Article
Fat Stability Tests on Autoxidation by the Conductometric Determination Method: A Collaborative Study by Auto A.O.M. Committee of The Japan Oil Chemists' Society
KATO, Chihiro, MAKABE, Kentaro, KATAYAMA, Hitoshi, KUMITA, Susumu, TAKIZAWA, Yasuomi, HARA, Mamoru, TANAKA, Sinzi, WANAKA, Kou, WATANABE, Kenichi, OHISHI, Akio, KOJIMA, Kouichi, TOUKAIRIN, Shigeru
Published in Journal of Japan Oil Chemists' Society (20.01.1993)
Published in Journal of Japan Oil Chemists' Society (20.01.1993)
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