Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Kunisato Fujiwara"'
Publikováno v:
Nippon Eiseigaku Zasshi (Japanese Journal of Hygiene). 29:321-327
An attempt was made to discern the combined effect of polychlorinated biphenyls (PCB) and alkylbenzene sulfonic acid salt (ABS).Male rats of the Wistar strain were fed eight different diets: group 1, ordinary diet and tap water, group 2, diet supplem
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::433f4d792166d38f911bc4c6cdbe2226
https://doi.org/10.1265/jjh.29.321
https://doi.org/10.1265/jjh.29.321
Autor:
Kunisato Fujiwara
Publikováno v:
Science of The Total Environment. 4:219-247
In Japan "yusho", i.e., poisoning caused by ingestion of rice oil contaminated with PCB's, broke out in October 1968, and produced more than 1200 officially certified cases. Nevertheless, it was only regarded as a kind of food poisoning and its conne
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8dee297017a8fdb73c52d62a1446a398
https://doi.org/10.1016/0048-9697(75)90002-9
https://doi.org/10.1016/0048-9697(75)90002-9
Publikováno v:
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 6:33-37
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::34878c3d835442b290e82b3b275d69f5
https://doi.org/10.3358/shokueishi.6.33
https://doi.org/10.3358/shokueishi.6.33
Publikováno v:
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 12:40-46
The separating determination method of the preservatives by use of the column of DOWEX 2X8-Action (strongly basic ion-exchange resin) was studied. As the eluents, the acetic acid mixed with methanol of the various concentrations were used selectively
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a5f76892f2e3141dfd5b4da8b5fef6f6
https://doi.org/10.3358/shokueishi.12.40
https://doi.org/10.3358/shokueishi.12.40
Publikováno v:
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 13:523-530
Residue measurements were studied for polychlorinated biphenyls (PCB) and organoch-lorine pesticides in corbiculae (Corbicula sandai Reinhardt) from Lake Biwa in an attempt to estimate when PCB contamination had occurred in our environment.The corbic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ce677eb78bea6f870106ca01b0456b22
https://doi.org/10.3358/shokueishi.13.523
https://doi.org/10.3358/shokueishi.13.523
Publikováno v:
Eiyo To Shokuryo. 18:73-79
スグキ漬工程の実際に準じた熟成条件を実験的に設定し, スグキ汁液を培地として各種標準乳酸菌, 分離保存乳酸菌の生育, 生酸を観察し, つぎの結果を得た。1. 滅菌, あるいは非滅菌スグ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::286730edb837a5c8586573e6a7b1f257
https://doi.org/10.4327/jsnfs1949.18.73
https://doi.org/10.4327/jsnfs1949.18.73
Publikováno v:
Eiyo To Shokuryo. 16:323-326
Sugukizuke-pickle, made of Suguki-na (a variety of Brassica Rapa L) as a winter farm product in Kamigamo district in Kyoto, is popularly known throughout the country, because it has a characteristic smell and taste accompanied by the sourness and it
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dc2c8381f899a9626a3c7bd3e5192397
https://doi.org/10.4327/jsnfs1949.16.323
https://doi.org/10.4327/jsnfs1949.16.323
Autor:
Takashi Itokawa, Kunisato Fujiwara, Saburo Yamaguchi, Yoshiyuki Sakakibara, Setsuko Kudo, Eiji Mukai
Publikováno v:
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 5:59-62
The use of the preservation-box with gas heating type has been generalized in dietary field and it is necessary to investigate this apparatus hygienically. Especially, the following points are important to prevent various kinds of microbial food pois
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::60affd4615bfbec34971c7e80b599adf
https://doi.org/10.3358/shokueishi.5.59
https://doi.org/10.3358/shokueishi.5.59
Publikováno v:
Eiyo To Shokuryo. 19:180-185
われわれはこれまで3回にわたって報告したスグキ漬の研究を総括する意味で, 上加茂において乳酸菌添加熟成の実験を工業的規模により実施した。漬上り試作品につき細菌学的, 化学的
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d27e798f0c0f91bdb75d969349a20487
https://doi.org/10.4327/jsnfs1949.19.180
https://doi.org/10.4327/jsnfs1949.19.180
Autor:
Kunisato FUJIWARA, Yoshiyuki SAKAKIBARA, Eiji MUKAI, Takashi ITOKAWA, Setsuko KUDO, Saburo YAMAGUCHI
Publikováno v:
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 5:63-67
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::211a4ad5e8c3d42f97c02d92d19d5ba5
https://doi.org/10.3358/shokueishi.5.63
https://doi.org/10.3358/shokueishi.5.63