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Publications by Yoko KINOSHITA
Stability of Shortening for Frying or Spraying
Eiyo To Shokuryo
General Properties, Fatty Acid and Sterol Composition of Shortening for Frying or Spraying
Eiyo To Shokuryo
Related publications
Stability of Margarine, Shortening and Lard (I)
Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan
Medicine
Environmental
Public Health
Food Science
Occupational Health
Studies on the Deterioration of Frying Oils in Continuous Water-Spraying and Heating System. III.
Journal of Japan Oil Chemists' Society
On the Asymptotic Stability of Stationary Lines in the Curve Shortening Problem
Pure and Applied Mathematics Quarterly
Mathematics
Postmarketing Surveillance of the Oxidative Stability for Cooking Oils, Frying Oils, and Vanaspati Supplied in the Retail Market
Food Science and Nutrition
Food Science
Postsystolic Shortening in Ischemic Myocardium: Active Contraction or Passive Recoil?
Circulation
Cardiovascular Medicine
Physiology
Cardiology
Thermal Spraying Techniques. Plasma Spraying: State-Of-The-Art.
Journal of the Surface Finishing Society of Japan
Out of the Frying Pan
Nature
Multidisciplinary
Indoor Residual Spraying Coverage and Acceptability Rates to Control Malaria and the Householders’ Reasons of Acceptance or Rejection of Spraying, in South-East of Iran
International Journal of Infection
