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Journal of Japan Society of Nutrition and Food Science
Volume 14, Issue 6 / 1962
English Article 
Japanese Article- Please note that metadata of J-type articlesare generated by machine-translation and the original texts are written in Japanese.
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Active expression and vitamins hormone of the enzyme Masaru Funatsu Journal of Japan Society of Nutrition and Food Science 14(6): 453-458, 1962. |
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Fractional Separation of Nitrogeneous components by Ion Exchange Resins Izoh Inoue Journal of Japan Society of Nutrition and Food Science 14(6): 459-461, 1962. |
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Identification of Amino-acids and Amines in the Fractionated Neutral, Acidic, Strong Basic and Weak Basic Nitrogeneons Compounds in Matsutake Mushrooms Izoh Inoue Journal of Japan Society of Nutrition and Food Science 14(6): 462-466, 1962. |
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Studies on Denaturation and Digestibility of Protein in Whale Meat Fried with Rancid Oil Goroh Kajimoto, Hiromi Tanida Journal of Japan Society of Nutrition and Food Science 14(6): 467-471, 1962. |
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Biosynthesis of vitamin B1 L.M. Lewin, G.M. Brown Journal of Japan Society of Nutrition and Food Science 14(6): 471-471, 1962. |
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On the Source of the Putrefactive Bacteria Toshio Shigeyama, Hachiroh Murakami, Hideo Higashi Journal of Japan Society of Nutrition and Food Science 14(6): 472-475, 1962. |
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The phosphorolysis of D- galacturonic acid by the germination seed leachate of Phaseolus aureus Neufeld, Feingold, Jlues, Kessler, Hassid Journal of Japan Society of Nutrition and Food Science 14(6): 475-475, 1962. |
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Thiamine Decomposing Factors Contained in Tea (II) Setsu Wada, Hisako Suzuki Journal of Japan Society of Nutrition and Food Science 14(6): 476-479, 1962. |
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Growth stimulating factors in chlorella and tolura yeast for lactic acid bacteria (1) Hisateru Mitsuda, Takehiko Shikanai, Kohichi Yoshida Journal of Japan Society of Nutrition and Food Science 14(6): 480-486, 1962. |
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Refinement of the condensing enzyme P.A. Srere, G.W. Kosicki Journal of Japan Society of Nutrition and Food Science 14(6): 486-486, 1962. |
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Utilization and Nutritional Value of Processed Protein Foods Choten Inagaki, Masako Nagai Journal of Japan Society of Nutrition and Food Science 14(6): 487-490, 1962. |
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Determination of Free α-Aminoadipic Acid in Urine by High Voltage Paperelectrophoresis Atsushi Tamura Journal of Japan Society of Nutrition and Food Science 14(6): 491-493, 1962. |
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Lysine Imbalance and Urinary Excretion of Lysine Intermediates Atsushi Tamura Journal of Japan Society of Nutrition and Food Science 14(6): 494-497, 1962. |
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Effects of metal ions Setsu Wada, Hisako Suzuki Journal of Japan Society of Nutrition and Food Science 14(6): 498-502, 1962. |
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Effect of Methionine on the Hypertension of Rats Induced by High Salt Diet Tatsuo Koyanagi Journal of Japan Society of Nutrition and Food Science 14(6): 503-505, 1962. |
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The Effects of Gibberellic Acid on Some Nutrients Contained in Japanese Honeywort (Mitsuba) Teizoh Kitamura Journal of Japan Society of Nutrition and Food Science 14(6): 506-507, 1962. |
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Amino Acid Composition of Rice Protein (2) Asanami Sakka Journal of Japan Society of Nutrition and Food Science 14(6): 508-512, 1962. |
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Effect of Lipase on the Gluten during Doughing Hiromu Kisaki Journal of Japan Society of Nutrition and Food Science 14(6): 513-516, 1962. |
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Serum proteins in a swimming exercise and the swimming race T.F. Johnson, H.Y.C. Wong Journal of Japan Society of Nutrition and Food Science 14(6): 517-517, 1962. |
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American vitamins content at table A.S.M. Chung Journal of Japan Society of Nutrition and Food Science 14(6): 517-518, 1962. |
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Effect of the food on absorption of vitamin B12 S.Siegel Journal of Japan Society of Nutrition and Food Science 14(6): 518-519, 1962. |
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The conductance method for fixed-quantity of urea Wei-Tsung Chin, Wybe Kroontje Journal of Japan Society of Nutrition and Food Science 14(6): 519-519, 1962. |
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Nitrogen coefficient (report made by an edible meat product small committee) to use for pork The Meat Products Sub-Committee Journal of Japan Society of Nutrition and Food Science 14(6): 519-519, 1962. |
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The oxidation to the glyoxylate oxalic acid with the glycolic acid oxidizing enzyme K.E. Richardson, N.E. Tolbert Journal of Japan Society of Nutrition and Food Science 14(6): 519-520, 1962. |
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Name of starch gel electrophoresis I operation and the separation ingredient of the serum protein of the latte G.H. Beaton, A.E. Selby, A.M. Wright Journal of Japan Society of Nutrition and Food Science 14(6): 520-520, 1962. |
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3. The study of the infantile agalactia nutrient that used chlorella for the protein source Takuma Taketo *, Shiro Yamazaki *, Masaji Kubo **, Yukiko Uryu ** Journal of Japan Society of Nutrition and Food Science 14(6): 522-523, 1962. |
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4. A baking test of edible yeast, de-nucleic acid yeast and the Torula extract Ryuichiro Ishii, 森逕子 Journal of Japan Society of Nutrition and Food Science 14(6): 523-523, 1962. |
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8. Of lysin, threonine, the tryptophan in the hypoprotein high fat diet lipotropic; is Nakamura deferred life storehouse, Koji Yamada Journal of Japan Society of Nutrition and Food Science 14(6): 525-525, 1962. |
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10. About the D-tryptophan which assumed a nitrogen balance an index, use of human body of the D-methionine Goro Inoue, Tomiko Furukawa Journal of Japan Society of Nutrition and Food Science 14(6): 526-526, 1962. |
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11. The study on amino acid requirements of children Ichiro Nakagawa, Tetsuzo Takahashi, Takeshi Suzuki, Katsumi Kobayashi Journal of Japan Society of Nutrition and Food Science 14(6): 526-527, 1962. |
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18. About phenylketonuria 高井俊夫 Journal of Japan Society of Nutrition and Food Science 14(6): 529-529, 1962. |
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