论文信息 - A Relationship between the Amount of Polar Compounds and the Sensory Scores of Fried Foods and Deep-frying Oil. - 字舞流文

A Relationship between the Amount of Polar Compounds and the Sensory Scores of Fried Foods and Deep-frying Oil.

Kenichi Watanabe | H. Takamura | T. Matoba | Yu Okamura | T. Yamashita | K. Otsuka | Hiroshi Shiramasa | T. Nishiike | Megumi Murakami | M. Ando | M. Nakahira | Natsuko Yukawa | Yoshimi Hayashi | Tayori Takechi | Masae Matsui | Tomoko Hara | S. Inoue | Yoshiko Fukami | K. Fujimura | Tomoko Fujimura-Ito | Yoshimi Ono | Sayuri Tsuyuguchi | Mitsuko Nakahara | Chie Mizuno