Rchr
J-GLOBAL ID：201901003851818043
Update date: Sep. 26, 2022
MIHO YAWATA
MIHO YAWATA
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Affiliation and department：
Hakodate Junior College Food Nutritional Faculty
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Detailed information
MISC (17)：
八幡 美保, 戸谷 永生. Antioxidative Effects of Polydimethylsiloxane in Frying Oil. オレオサイエンス. 2019. 19. 3. 93-101
沼田 卓也, 八幡 美保. Evaluation method of three elements of academic ability using progress sheet. 函館短期大学紀要. 2018. 45. 53-61
Totani Nagao, Yawata Miho, Yasaki Naoko. Polydimethylsiloxane Shows Strong Protective Effects in Continuous Deep-Frying Operations. Journal of Oleo Science. 2018. 67. 11. 1389-1395
Nagao Totani, Naoko Yazaki, Miho Yawata. Polydimethylsiloxane Droplets Exhibit Extraordinarily High Antioxidative Effects in Deep-Frying. JOURNAL OF OLEO SCIENCE. 2017. 66. 4. 329-336
Nagao Totani, Ryota Inoue, Miho Yawata. Inhibition of Frying Oil Oxidation by Carbon Dioxide Blanketing. JOURNAL OF OLEO SCIENCE. 2016. 65. 6. 517-523
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