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Journal of Japan Society of Nutrition and Food Science
Volume 15, Issue 4 / 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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Japanese life Sadamu Watanabe Journal of Japan Society of Nutrition and Food Science 15(4): 265-279, 1962. |
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Glycogen synthase of the yeast I.D. Algranati, E. Cabib Journal of Japan Society of Nutrition and Food Science 15(4): 279-279, 1962. |
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Action mecha-nism of liver alpha-amylase J.M. Olavarria, H.N Torres Journal of Japan Society of Nutrition and Food Science 15(4): 279-279, 1962. |
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The Effect of Soybean Protein for Albino Rat Toyoji Yoritaka, Genji Matsuda, Kazuko Oka, Takao Miyauchi, Ichiro Yoshikawa, Ikuo Muta, Masaharu Yoshida, Makoto Ichinose Journal of Japan Society of Nutrition and Food Science 15(4): 280-286, 1962. |
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On the amino acid content in the hot water extract from beans Yuki Yabuki, Teruo Iwasaki, Kiyoshi Izumi Journal of Japan Society of Nutrition and Food Science 15(4): 287-290, 1962. |
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Effect of Orotic Acid to the Mixed Proteins in the Japanese Rat Nutrition Diet on the Kuniko Miyakawa, Mineko Fushizaki, Hideko Ikehata, Kiku Murata Journal of Japan Society of Nutrition and Food Science 15(4): 291-295, 1962. |
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On the Calcium and Radiostrontium Contents in Foods (III) Hiroshi Danbara, Reiko Fujiyama Journal of Japan Society of Nutrition and Food Science 15(4): 296-298, 1962. |
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Supplement effect of skim-milk powder Saburoh Watanabe Journal of Japan Society of Nutrition and Food Science 15(4): 299-301, 1962. |
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The effect of the addition of methionine and rice-bran to starch and skim-milk diet Saburoh Watanabe Journal of Japan Society of Nutrition and Food Science 15(4): 302-305, 1962. |
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Effect of lysine, threonine, methionine and tryptophan added to polished rice Saburoh Watanabe Journal of Japan Society of Nutrition and Food Science 15(4): 306-309, 1962. |
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Organic acids in roasted foods Yoshijiro Kihara, Etsuko Takeuchi Journal of Japan Society of Nutrition and Food Science 15(4): 310-312, 1962. |
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Effects of Heat-Cooking on the Choline in Foods Isao Toyosawa, Sei Ogura Journal of Japan Society of Nutrition and Food Science 15(4): 313-318, 1962. |
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The effect that a fast and no protein feed give to enzyme system in the urea cycle of the albino rat liver R.T. Schimke Journal of Japan Society of Nutrition and Food Science 15(4): 318-318, 1962. |
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Trimethylamine Oxide Contents of Commercial Sausages Masao Fujimaki, Teruyo Matsumoto Journal of Japan Society of Nutrition and Food Science 15(4): 319-322, 1962. |
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Studies on the Enrichment of Panthotenic Acid to Orange Juice and Ice Cream Naohiko Yamaguchi, Yoshio Yokoo, Yoshito Koyama Journal of Japan Society of Nutrition and Food Science 15(4): 323-326, 1962. |
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Fatty acid composition of composite milk from mothers in Tokyo and Osaka Kensuke Saito, Satoru Kondo, Masao Imamura Journal of Japan Society of Nutrition and Food Science 15(4): 327-333, 1962. |
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Solubilization of Protein by Surface Active Agents and Their Effects on α-,β-,γ-amylase Tetsuya Fujii, Kenkichi Oba, Shinichi Tmoiyama Journal of Japan Society of Nutrition and Food Science 15(4): 334-337, 1962. |
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2. About a manufacturing method of the chlorella amino acid powder Hiroshi Hayami, Kunihiko Shino Journal of Japan Society of Nutrition and Food Science 15(4): 338-338, 1962. |
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8. Than nutritive value - - yeast of the yeast protein sampling of the protein Makoto Kandatsu, Takeshi Uozumi Journal of Japan Society of Nutrition and Food Science 15(4): 340-340, 1962. |
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16. The effect (the first report) of the development of experimental peptic ulcer and various amino acids 藤巻昭, Genichi Kobari Journal of Japan Society of Nutrition and Food Science 15(4): 342-343, 1962. |
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22. The relations with study tertiary report fatty liver and the essential amino acids balance about the dietetics-related fatty liver Nakamura deferred life storehouse, Koji Yamada, 高橋効 Journal of Japan Society of Nutrition and Food Science 15(4): 345-345, 1962. |
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