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On Japanese Foods -Report 4-

The bulletin of the Yamaguchi Medical School Volume 9 Issue 3 Page 99-103
published_at 1962-09
A020009000301.pdf
[fulltext] 347 KB
Title
On Japanese Foods -Report 4-
Creators Hirohata Ryozo
Source Identifiers
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.
Subjects
医学 ( Other)
Languages eng
Resource Type departmental bulletin paper
Publishers Yamaguchi University Graduate School of Medicine
Date Issued 1962-09
File Version Version of Record
Access Rights open access
Relations
[ISSN]0513-1812
[NCID]AA00594272
Schools 医学部