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Publications by Kimiko Katayama
A Study on the Convection of Liquid in the Cooking Pan and the Osmotic Pressure of Foods
The Japanese Journal of Nutrition and Dietetics
Related publications
Study of the Changes in the Purine Content in Foods After Heat Cooking
GOUT AND NUCLEIC ACID METABOLISM
The Effect of Cooking on the Sodium and Potassium Content in Foods(Part 1)
The Japanese Journal of Nutrition and Dietetics
A Relationship Between Vapor Pressure and Viscosity of Liquid Foods.
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Enthalpy of Vaporization for Liquid Foods Using the Data of Vapor Pressure.
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
The Effect of Osmotic Pressure on the Excitability of the Nerve
American Journal of Physiology-Legacy Content
The Extrusion Cooking Process for the Development of Functional Foods
The Relation Between the Osmotic Pressure and the Vapour Pressure in a Concentrated Solution
Proceedings of the Royal Society of London. Series A, Containing Papers of a Mathematical and Physical Character
On the Problem of Multivalued Pressure in the Theory of Convection
Journals of the Atmospheric Sciences
Atmospheric Science
Osmotic Pressure and the Theory of Solutions.
Nature
Multidisciplinary
