1. Comparative studies of different heat treatments on quality of fried shallots and their frying oils
2. Hamada, M., Kawamura, K., Ura, H. and Fugisawa, H. (2003). Ster-ilization of boiled-dry sardine fry, Shirasu-boshi, by superheated steam heating, J. National Fisheries Univ., 51 (3), 67-72 (in Japanese).
3. Hatate, Y., Fure, H. and Ikari, A. (1984). Degradation of fats and oils by autoxidation (I) Production rate of peroxides and polymers in the autoxidation of oleic acid, The research reports of the Faculty of Eng., Kagoshima Univ., 26, 95-102. (in Japanese).
4. The Dielectric Property of Soybean Oil in Deep-Fat Frying and the Effect of Frequency
5. DRYING OF SLICED RAW POTATOES IN SUPERHEATED STEAM AND HOT AIR