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Journal of Japan Society of Nutrition and Food Science
Volume 18, Issue 4 / 1965
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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Fluorine and salt contents of "Miso" and other foods rich in salt, and their geographical correlation with mortality from gastric cancer Tamotsu Okamura, Tsugio Matsuhisa Journal of Japan Society of Nutrition and Food Science 18(4): 253-257, 1965. |
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Sur les proprietes des substances pectiques et les gelees pectiques du coing et de la groseille Yoshijiro Kihara, Akiko Kawabata Journal of Japan Society of Nutrition and Food Science 18(4): 258-262, 1965. |
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Effect of Temperature at Mixing Gelatin and Agar on the Properties of Gel Katsuharu Yasumatsu, Eiichiro Fujita Journal of Japan Society of Nutrition and Food Science 18(4): 263-266, 1965. |
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Separation of the amino acid by the DNP derivatization Matheson, N.A. Journal of Japan Society of Nutrition and Food Science 18(4): 266-266, 1965. |
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Effects of Gelatin-Agar Ratio on the Properties of Gel Katsuharu Yasumatsu, Eiichiro Fujita Journal of Japan Society of Nutrition and Food Science 18(4): 267-269, 1965. |
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Relations between the off odors and the 2-TBA method Chieko Urakami, Motoko Takamatsu, Nobuyuki Furuhashi, Teiji Uemura Journal of Japan Society of Nutrition and Food Science 18(4): 270-273, 1965. |
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Acceptability and Sterlization Machiko Kitamura, Kuniko Miyagawa, Motoko Takamatsu, Chieko Urakami, Hiroko Tanaka, Nobuyuki Furuhashi, Teiji Uemura Journal of Japan Society of Nutrition and Food Science 18(4): 274-277, 1965. |
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Aminoacid content of the hard wheat Hepburn,F.N., Bradley,W.B. Journal of Japan Society of Nutrition and Food Science 18(4): 277-277, 1965. |
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The Amino Acid Intakes and Serum Protein Lysine Levels of Fishing and Mountain Villagers Kozo Ishiguro, Ko Yamaji, Tamiko Kato, Yasuko Karnata, Shako Tsunoda Journal of Japan Society of Nutrition and Food Science 18(4): 278-281, 1965. |
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Oxidation of vitamin C and its prevention by sodium chloride in fruit juices treated with a mixer and a juicer Taeko Yamazaki Journal of Japan Society of Nutrition and Food Science 18(4): 282-285, 1965. |
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On the tasty substances of octopus (Octopus Vulgare Cuvier) Tsuneko Take, Hitoshi Otsuka Journal of Japan Society of Nutrition and Food Science 18(4): 286-289, 1965. |
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Metabolism pattern (16 reports) nitrogen intake of the pre-pube and the use of vitamin B2 Boyden, R.E., Erikson, S.E. Journal of Japan Society of Nutrition and Food Science 18(4): 289-289, 1965. |
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On the tasty substances of dried mushroom (Cortinellus Berkeleyanus Ito et Imai) Tsuneko Take, Hitoshi Otsuka Journal of Japan Society of Nutrition and Food Science 18(4): 290-294, 1965. |
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Pectin and blood cholesterol Fisher, H., Griminger, P., Sostman, E.R., Brush, M.K. Journal of Japan Society of Nutrition and Food Science 18(4): 294-294, 1965. |
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In the case of magnesium-deficient diet Shiroh Gotoh, Hiromaro Seki Journal of Japan Society of Nutrition and Food Science 18(4): 295-298, 1965. |
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Specific Gravity of the Reconstituted Milk from Non-Fat Dry Milk Hideo Mori Journal of Japan Society of Nutrition and Food Science 18(4): 299-300, 1965. |
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On the Electrophoretical Pattern Toru Doi, Toru Niki Journal of Japan Society of Nutrition and Food Science 18(4): 301-303, 1965. |
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Vitamin C content of vegetable crops as affected by their boron nutrition Kaneko Tanaka, Hirofumi Tanaka Journal of Japan Society of Nutrition and Food Science 18(4): 304-308, 1965. |
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Fish meal, coexistence lipids, carbohydrates in case of amino acid fixed-quantity such as the fish protein concentrate, saline effect Smith, P.Jr, Ambrose, M.E., Knobl, G.H. Journal of Japan Society of Nutrition and Food Science 18(4): 308-308, 1965. |
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Dietary intake of rural malnourished infants Toshio Takai, Itaru Ando, Katsuhiko Kitera, Ikuo Iseki Journal of Japan Society of Nutrition and Food Science 18(4): 309-314, 1965. |
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Foaminess power and emulsification effect of gelatin Akira Matsuda, Chiyoko Yamada Journal of Japan Society of Nutrition and Food Science 18(4): 315-318, 1965. |
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Distribution of non-protein state nitrogen compound (NPN) in corn Christianson,D.D., Wall,J.S., Cavins,J.F. Journal of Japan Society of Nutrition and Food Science 18(4): 318-318, 1965. |
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Properties of gelatin for the food stabilizer (No.1) Akira Matsuda, Chiyoko Yamada Journal of Japan Society of Nutrition and Food Science 18(4): 319-322, 1965. |
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1. About C16 unsaturated fatty acid of the chlorella Yoshito Sakurai, Iwata Idaira Journal of Japan Society of Nutrition and Food Science 18(4): 323-323, 1965. |
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2. About a nutritive value of the liquefaction fish protein (followup) Forest 路彰, Great chestnut Sada, Depths tree Ayako, Omori Setsuko Journal of Japan Society of Nutrition and Food Science 18(4): 323-323, 1965. |
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5. About the amino acid nutrient of the laboratory animal and the serum protein Kenji Yuzawa, Ichiro Toida, Thicket Kunihiko Journal of Japan Society of Nutrition and Food Science 18(4): 324-325, 1965. |
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6. It is (I) about blood free amino acid of the albino rat 村田希久, 宮本悌次郎, 田中昌子, 池畑秀夫 Journal of Japan Society of Nutrition and Food Science 18(4): 325-326, 1965. |
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7. The study of the amino acid nutrient by the serum amino acid analysis Hisato Yoshimura, Ranko Horikawa Journal of Japan Society of Nutrition and Food Science 18(4): 326-326, 1965. |
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9. Change of the proteosynthesis ability of the protein lack albino rat cell-free system (S30 compartmentation) and the liver supernatant amino acid 緒方規矩雄, 佐野久子 Journal of Japan Society of Nutrition and Food Science 18(4): 327-327, 1965. |
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10. Specific - lysin and threonine of the amino acid metabolism 芦田 淳, 山下かなへ Journal of Japan Society of Nutrition and Food Science 18(4): 327-328, 1965. |
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12. The effect that low protein food gives to adrenal cortical functions Tadataka Fukui, Toyoshi Morioka Journal of Japan Society of Nutrition and Food Science 18(4): 328-328, 1965. |
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13. An amino acid inadequate diet and wound healing 福田 保, 小出来一博 Journal of Japan Society of Nutrition and Food Science 18(4): 329-329, 1965. |
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