On Japanese Foods -Repot 2-
The bulletin of the Yamaguchi Medical School Volume 9 Issue 1
Page 1-12
published_at 1962-03
Title
On Japanese Foods -Repot 2-
Creators
Hirohata Ryozo
Source Identifiers
(1). How the stepwise polishing of rice affects the original calorific value and chemical constituents-fat(oil), proteins, carbohydrate, fibre, ash and vitamin B1-of the cereal was examined from the dietetic point of view. (2) The proportions in which rice polished in different degree was absorbed in the human body were estimated thrice over first in 6, next in 14, and finally in 3 humans
Languages
eng
Resource Type
departmental bulletin paper
Publishers
Yamaguchi University Graduate School of Medicine
Date Issued
1962-03
File Version
Version of Record
Access Rights
open access
Relations
[ISSN]0513-1812
[NCID]AA00594272
Schools
医学部