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Publications by Hidemi SATO
Effects of Radiant Characteristics of Heaters on Crust Formation and Coloring Processes of Food Surface. Studies on Radiative Heating Condition of the Food. Part I.
NIPPON SHOKUHIN KOGYO GAKKAISHI
Related publications
Food Chemical Studies on Soybean Proteins. Part I
NIPPON SHOKUHIN KOGYO GAKKAISHI
Studies on the Storage of Dehydrated Food by Freez-Drying. Part I
Journal for the Utilization of Agricultural Products
Studies on the Dyeing Capacity of Food-Color-Stuff to Food. Part III.
NIPPON SHOKUHIN KOGYO GAKKAISHI
Studies on the Dyeing Capacity of Food-Color-Stuff to Food. Part II
NIPPON SHOKUHIN KOGYO GAKKAISHI
Studies on Nutritional Coefficient of Food (Part VII)
Eiyo To Shokuryo
Studies on the Applications of Tamarind Seed Polysaccharide to the Food Industries. Part I
Journal of the agricultural chemical society of Japan
Studies on Food Preservatives (I)
Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan
Medicine
Environmental
Public Health
Food Science
Occupational Health
Comparative Studies on Food Treated With Microwave and Conductive Heating. Part 1. Process of Bread Hardening by Microwave-Heating.
NIPPON SHOKUHIN KOGYO GAKKAISHI
Studies on the Decoloration of Food Colors in Artificial Juices With Ascorbic Acid. Part I.
Journal for the Utilization of Agricultural Products
