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Publications by Ko AIDA
Changes in the Tocopherol and Unsaturated Fatty Acid Constituents of Spices After Pasteurization With Superheated Steam.
Journal of Nutritional Science and Vitaminology
Medicine
Nutrition
Dietetics
Related publications
Drying Parawood With Superheated Steam
American Journal of Applied Sciences
Multidisciplinary
Higher Unsaturated Fatty Acid and Nutrition
Eiyo To Shokuryo
The Specific Heat of Superheated Steam
Journal of the American Society for Naval Engineers
Evaluation of Changes in Microbial Populations on Beef Carcasses Resulting From Steam Pasteurization
Kansas Agricultural Experiment Station Research Reports
Verification of Healthy Effects With Superheated Steam Technology
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
Synergistic Antioxidant Activity of Sphingoid Base With Α-Tocopherol on the Oxidation of Highly Unsaturated Fatty Acids
Oleoscience
The Adsorption of Unsaturated Fatty Acid on Hydroxyapatite
Phosphorus Research Bulletin
MPC Control for Superheated Steam Temperature
Transactions of the VŠB - Technical University of Ostrava, Mechanical Series
Effects of Dietary Unsaturated Fatty Acid and Chronic Carbon Tetrachloride Treatment on the Accumulation of Oxidation Products, .ALPHA.-Tocopherol and Liver Injury in Mice.
Biological and Pharmaceutical Bulletin
Medicine
Pharmacology
Pharmaceutical Science
