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Publications by Koji Kita
Analysis of Volatile Odor Components of Superheated Steam-Cooked Rice With a Less Stale Flavor
Food Science and Technology Research
Industrial
Marketing
Food Science
Manufacturing Engineering
Chemical Engineering
Biotechnology
Interface Oxidation Mechanism in HfO2/Silicon System With Post-Deposition Annealing
Related publications
Volatile Flavor Components of Kumazasa (Sasa Albo-Marginata)
Agricultural and Biological Chemistry
Enrichment of Rice With L-Lysine and Change of Flavor and Taste by Cooked Rice With L-Lysine
Eiyo To Shokuryo
Drying Parawood With Superheated Steam
American Journal of Applied Sciences
Multidisciplinary
Verification of Healthy Effects With Superheated Steam Technology
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
Review on Volatile Flavor Components of Roasted Oilseeds and Their Products
Grain & Oil Science and Technology
Characteristics of Rice Cooked With Lysolecithin.
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
The Specific Heat of Superheated Steam
Journal of the American Society for Naval Engineers
MPC Control for Superheated Steam Temperature
Transactions of the VŠB - Technical University of Ostrava, Mechanical Series
Quality of Wild and Cultured Ayu. VI. Odor of Ayu and Its Volatile Components.
Nippon Suisan Gakkaishi
Aquatic Science
