Eiyo To Shokuryo

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Volume 5, Issue 3

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Protein, Ferment and Vitamin

Kichinosuke Fujimura

1952 Volume 5 Issue 3 Pages 73-77
Published: September 25, 1952
Released on J-STAGE: November 29, 2010

DOIhttps://doi.org/10.4327/jsnfs1949.5.73

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Studies on the nutritive values of lipids (part VII)

Nutritive values of component fatty acids of hardened sardine oil

Takashi Kaneda, Seinosuke Ishii

1952 Volume 5 Issue 3 Pages 78-81
Published: September 25, 1952
Released on J-STAGE: November 29, 2010

DOIhttps://doi.org/10.4327/jsnfs1949.5.78

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On the Phosphor-and Calcium-content in the chief Vegetable Food. I

Shigeyoshi Tsuchiya, Tamio Koshino

1952 Volume 5 Issue 3 Pages 82-87
Published: September 25, 1952
Released on J-STAGE: November 29, 2010

DOIhttps://doi.org/10.4327/jsnfs1949.5.82

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On the Absorption Rate of Polished Rice

Kensi Itiki, Mituyuki Nakamura, Norio Kimura, Sigeki Yuya, Tutomu Tana ...

1952 Volume 5 Issue 3 Pages 88-90
Published: September 25, 1952
Released on J-STAGE: November 29, 2010

DOIhttps://doi.org/10.4327/jsnfs1949.5.88

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On the Absorption Rate of Sweet Potato

Mituyuki Nakamura

1952 Volume 5 Issue 3 Pages 91-92
Published: September 25, 1952
Released on J-STAGE: November 29, 2010

DOIhttps://doi.org/10.4327/jsnfs1949.5.91

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Studies on the increase of food value of keratin proteins

(Part 1) The effect of autoclaving on the digestibility of hair and feather

Masato Miyauchi, Yoshimasa Tasaka

1952 Volume 5 Issue 3 Pages 93-96
Published: September 25, 1952
Released on J-STAGE: November 29, 2010

DOIhttps://doi.org/10.4327/jsnfs1949.5.93

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Studies on Vitamin B₂ photolysis

Part 2. On Vitamin B₂ photolysis by the methods of paperpartition chromatography and absorption spectraphotometry

Turu Wada, Chiharu Fukai, Yosito Sakurai

1952 Volume 5 Issue 3 Pages 97-104
Published: September 25, 1952
Released on J-STAGE: November 29, 2010

DOIhttps://doi.org/10.4327/jsnfs1949.5.97

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The Antibiotics for Soy-Film Yeast

Tei Yamanishi, Yoshinori Ishikawa

1952 Volume 5 Issue 3 Pages 105-106
Published: September 25, 1952
Released on J-STAGE: November 29, 2010

DOIhttps://doi.org/10.4327/jsnfs1949.5.105

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Studies on Wheat Germ (VI)

Preparation of Germ MISO (Fermented Seasoning Past6)

Hisayoshi Iwata, Goro Maesawa, Mohachiro Nakajima

1952 Volume 5 Issue 3 Pages 107-108
Published: September 25, 1952
Released on J-STAGE: November 29, 2010

DOIhttps://doi.org/10.4327/jsnfs1949.5.107

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On the Phosphor and Calcium-content in the chief Vegetabl Foods II

Shigeyoshi Tsuchiya, Tamio Koshino

1952 Volume 5 Issue 3 Pages 109-113
Published: September 25, 1952
Released on J-STAGE: November 29, 2010

DOIhttps://doi.org/10.4327/jsnfs1949.5.109

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