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Publications by Umajiro Shimamura
Problems on Deep Frying Shortenings
Journal of Japan Oil Chemists' Society
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Effect of Deep-Fat Frying on Physicochemical Properties of Rice Bran Oil Blends
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Polydimethylsiloxane Shows Strong Protective Effects in Continuous Deep-Frying Operations
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Polydimethylsiloxane Droplets Exhibit Extraordinarily High Antioxidative Effects in Deep-Frying
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A Hospital Outbreak of Salmonella Food Poisoning Due to Inadequate Deep-Fat Frying
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The Influence of Deep Frying Using Various Vegetable Oils on Acrylamide Formation in Sweet Potato (Ipomoea batatasL. Lam) Chips
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Fat Deterioration in Deep Fat Frying of «french Fries» Potatoes at Restaurant and Food Shop Sector.
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Evaluation of the Mechanism of Oil Uptake and Water Loss During Deep-Fat Frying of Tortilla Chips
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Thermal Behavior of Pure Rice Bran Oil, Sunflower Oil and Their Model Blends During Deep Fat Frying
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Effects of Continuous Deep Fat Frying on the Physical and Chemical Properties of Assorted Brands of Edible Cooking Oils Sold in Metropolitan Kampala
