Search by Journal
- HOME
- > Search by Journal
- > Journal of Japan Society of Nutrition and Food Science
Journal of Japan Society of Nutrition and Food Science
Volume 9, Issue 4 / 1956
English Article 
Japanese Article- Please note that metadata of J-type articlesare generated by machine-translation and the original texts are written in Japanese.
|
Summary of the Southeast Asian nourishment Committee fourth meeting 田村盈之輔 Journal of Japan Society of Nutrition and Food Science 9(4): 161-170, 1956. |
|---|
|
|
About human waste no plane of various inorganic ingredients ingredient of the study on metabolism fourth report experimental malnutrition latte in the childhood 後藤たへ Journal of Japan Society of Nutrition and Food Science 9(4): 171-173, 1956. |
|---|
|
|
About human waste no plane of various inorganic ingredients ingredient of the study on metabolism fifth report experimental rickets rabbit in the childhood 後藤たへ Journal of Japan Society of Nutrition and Food Science 9(4): 174-179, 1956. |
|---|
|
|
About changes in the vitamin content of vegetables by storage: Part 2 Chinese cabbage, spinach, onions, radish, carrot 広部りう, 高木和男, 増田富江, 望月英男, 小峰みえ子 Journal of Japan Society of Nutrition and Food Science 9(4): 180-184, 1956. |
|---|
|
|
Vitamin B1 resolution factor of the peanut inner skin 和田せつ, 高橋久子 Journal of Japan Society of Nutrition and Food Science 9(4): 185-188, 1956. |
|---|
|
|
Basicity of the decoction of the green tea 横山正実 Journal of Japan Society of Nutrition and Food Science 9(4): 189-190, 1956. |
|---|
|
|
Metastasis to ascorbic acid of the C14 indication saccharide every whole maturity process Editorial department Journal of Japan Society of Nutrition and Food Science 9(4): 190-190, 1956. |
|---|
|
|
About the vitamin C oxidation depressant action of the green tea exudate 広部りう Journal of Japan Society of Nutrition and Food Science 9(4): 191-193, 1956. |
|---|
|
|
About a loss by the cooking of Japanese radish vitamin C 田坂重元, 小林節子 Journal of Japan Society of Nutrition and Food Science 9(4): 194-198, 1956. |
|---|
|
|
The effect of surfactants on fat absorption rate of food (Part 1) 永沢信 Journal of Japan Society of Nutrition and Food Science 9(4): 199-201, 1956. |
|---|
|
|
Under the paper chromatography of the lower fatty acid 北川正保 Journal of Japan Society of Nutrition and Food Science 9(4): 202-204, 1956. |
|---|
|
|
Assay of the protein digestibility Yukihisa Nozaki Journal of Japan Society of Nutrition and Food Science 9(4): 204-204, 1956. |
|---|
|
|
For growth-promoting factors of vegetables pickled in rice-bran paste lactic acid bacteria: Part 2 Impact koji components that on Growth 西原さつき Journal of Japan Society of Nutrition and Food Science 9(4): 205-209, 1956. |
|---|
|
|
Riboflavin hydrolase of the bacteria Editorial department Journal of Japan Society of Nutrition and Food Science 9(4): 209-209, 1956. |
|---|
|
|
Study on content of the amino acid of the isolation in fruit 松下アヤコ, 山田晃 Journal of Japan Society of Nutrition and Food Science 9(4): 210-214, 1956. |
|---|
|
|
[Udo] and [bracken] and [bamboo shoot] of the components of the test by Paper chromatography: I. For free amino acids 岩崎康男, 堀内美穂子 Journal of Japan Society of Nutrition and Food Science 9(4): 215-217, 1956. |
|---|
|
|
About a lactoflavin assay of the basic study on lactoflavin (the third report) brown rice of the food crop 曾根清秀 Journal of Japan Society of Nutrition and Food Science 9(4): 218-222, 1956. |
|---|
