Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Masahiko UYETA"'
Publikováno v:
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 19:105-111
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1dee69c80a96833ceb324d3ad879d2ba
https://doi.org/10.3358/shokueishi.19.105
https://doi.org/10.3358/shokueishi.19.105
Publikováno v:
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 18:201-205
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0ec5ffd2a0e768db5c2c984857753699
https://doi.org/10.3358/shokueishi.18.201
https://doi.org/10.3358/shokueishi.18.201
Publikováno v:
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 7:152-162
The 86 commercial foods and 10 total diet samples collected in 1965 were analyzed for chlorinated organic pesticide residues by electron capture gas chromatography utilizing 2% DC 200, 2% DC 200+0.2% Epon 1001 and 2% XE-60 as the stationary phase.1.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5bc421d5e78dfca71b01f4f462131019
https://doi.org/10.3358/shokueishi.7.152
https://doi.org/10.3358/shokueishi.7.152
Publikováno v:
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 11:256-263
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::18a7ffecc79d059166109dce9adc4d98
https://doi.org/10.3358/shokueishi.11.256
https://doi.org/10.3358/shokueishi.11.256
Publikováno v:
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 12:445-450
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d8fbdc1201af10a9e471a0354f496997
https://doi.org/10.3358/shokueishi.12.445
https://doi.org/10.3358/shokueishi.12.445
Autor:
Takao NISHIMOTO, Masahiko UYETA
Publikováno v:
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 6:231-234
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c8e2b5fc3cfbe7546093b1782ea72a98
https://doi.org/10.3358/shokueishi.6.231
https://doi.org/10.3358/shokueishi.6.231
Autor:
Okie MINAGAWA, Kazuo MORI, Keiichi SAKAI, Tadahiro NARAFU, Takashi KASHIMOTO, Kazuyoshi MATSUNAGA, Masahiko UYETA, Masaaki NISHIKAWA, Mitsuharu TAKEDA, Hiroya TANABE
Publikováno v:
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 13:317-325
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f4c846e1c3ec6047de7ad5e73fa8100d
https://doi.org/10.3358/shokueishi.13.317
https://doi.org/10.3358/shokueishi.13.317
Autor:
Takao Nishimoto, Masahiko Uyeta
Publikováno v:
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 5:287-293
The “ghosting effect” on gas chromatography using column with polyester and phosphoric acid as the liquid phase refers to the appearence of peaks with same retention time as free acids previously injected when shorter chain fatty acids or water w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6e4d42c16d28f51e2e648b0daa4b527e
https://doi.org/10.3358/shokueishi.5.287
https://doi.org/10.3358/shokueishi.5.287
Autor:
Takao Nishimoto, Masahiko Uyeta
Publikováno v:
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 4:192-197
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5832ccded34adcd5d1ae50ca384598db
https://doi.org/10.3358/shokueishi.4.192
https://doi.org/10.3358/shokueishi.4.192
Autor:
Hiroshi Sekita, Mitsuharu Takeda, Keiichi Sakai, Masaaki Nishikawa, Hiroya Tanabe, Takashi Kashimoto, Masahiko Uyeta, Kazuo Mori, Kazuyoshi Matsunaga, Tadahiro Narafu, Okie Minagawa, Kumiko Otsuki
Publikováno v:
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 13:299-309
The distributions of organochlorine pesticide residues in raw milk and in commercial milk for the seasons in each district (eight prefectures) (January, 1970 to March, 1971) were investigated.Generally, in the west area of Japan where the organochlor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c88539e0e3c56557882c1d93927961d9
https://doi.org/10.3358/shokueishi.13.299
https://doi.org/10.3358/shokueishi.13.299