JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY
 2004
DOI: 10.3136/nskkk.51.23
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A Relationship between the Amount of Polar Compounds and the Sensory Scores of Fried Foods and Deep-frying Oil.

Tomoko Hara1,
Mami Ando2,
Tomoko Fujimura-Ito3
et al.
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