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Publications by Sumiko Uetake
On the Relation Between Quality and Quantity of Oil Absorbed Into Foods by Frying
The Japanese Journal of Nutrition and Dietetics
Toxic Character of Rancid Oil.(Part 1)
Eiyo To Shokuryo
Related publications
The Relation Between the Coloration of Frying Oil and the Deterioration Using Fried Model-Materials.
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Studies on the Relation Between Foam Extension of Cooking Oil and Putrefaction of Fried Foods
NIPPON SHOKUHIN KOGYO GAKKAISHI
On the Relation Between the Cutting Oil and Surface Quality (2nd Report)
Transactions of the Japan Society of Mechanical Engineers
Inheritance of Quality and Quantity of Oil in Flax in Relation to Other Plant Characters
Canadian Journal of Research
Inheritance of Quality and Quantity of Oil in Flax in Relation to Other Plant Characters
Influence of the Conditions of Fried Food Cooking on Deterioration of Frying Oil and Sensory Evaluation of Fried Foods
Journal for the Integrated Study of Dietary Habits
Coating of Foods With Plant Based Gum to Reduce Oil Absorption During Frying
Evolution of the Quality of the Oil and the Product in Semi-Industrial Frying
Grasas y Aceites
Organic Chemistry
Food Science
Quality Evaluation of Rapeseed Oil in Chinese Traditional Stir‐frying
Food Science and Nutrition
Food Science
