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フルテキストURLA020009000301.pdf ( 346.9KB ) 公開日 2010-04-16
タイトルOn Japanese Foods -Report 4-
作成者Hirohata, Ryozo
作成者ヨミヒロハタ, リョウゾウ
作成者所属山口大学医学部
内容記述(抄録等)Certain cereal foods were examined and compared as to the biological value of their protein contents, and buck-wheat, barley, wheat and corn were found to vary in declining order of biological value. Certain marine products taken as food were also examined as to the biological value of their protein contents, and fish taken raw in the form of ”sashimi'', for which most Japanese have a great liking, was found to be of higher biological value than broiled or boiled fish. The absorption rate of many Japanese foods was determined on humans.
本文言語eng
主題医学
資料タイプtext
ファイル形式application/pdf
出版者Yamaguchi University Graduate School of Medicine
NII資料タイプ紀要論文
ISSN0513-1812
NCIDAA00594272
学内刊行物(紀要等)The bulletin of the Yamaguchi Medical School
掲載誌名The bulletin of the Yamaguchi Medical School
掲載誌名別表記山口医科大学紀要
9
3
開始ページ99
終了ページ103
発行日1962-09
著者版/出版社版出版社版
リポジトリIDA020009000301
地域区分山口大学
URIhttp://www.lib.yamaguchi-u.ac.jp/yunoca/handle/A020009000301