Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Zensho Oshiro"'
Autor:
Chizuru Nishioka, Shinjiro Hori, Mihoko Kojima, Yumiko Aoyagi, Motohiro Tsuji, Sachie Matsuoka, Toshio Hidaka, Hiroshi Sakai, Hiromasa Shiroma, Masaki Miyabe, Emiko Mochizuki, Kumiko Sasaki, Kiyoko Saeki, Rieko Matsuda, Masanobu Saeki, Hisao Fujita, Yukio Tamura, Yasuyuki Hasegawa, Zensho Oshiro, Masatake Toyoda, Katsuhiko Ikebe, Keiko Ishii, Takao Yamamoto
Publikováno v:
Journal of the Food Hygienic Society of Japan (Shokuhin Eiseigaku Zasshi). 42:18-23
The daily dietary intake of aluminum was estimated through a total diet study from 1996 to 1998. In ten institutes, total diet study samples were prepared and their aluminum concentration was determined. The average daily intake of aluminum was 3.5 m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3af77562aadee23953b1d262ad9e5d5d
https://doi.org/10.3358/shokueishi.42.18
https://doi.org/10.3358/shokueishi.42.18
Autor:
Hisanori Uchiyama, Sumiko Tsuji, Yasuko Mishima, Tadashi Shibata, Kazuo Nakamura, Munehiko Goto, Yayoi Sasaki, Shigeru Morita, Teruo Shiro, Minoru Sato, Motohiro Nishijima, Yoshio Sakabe, Yoshio Ito, Yoshinobu Fukasawa, Hiroyuki Kuroda, Shuichi Etoh, Zensho Oshiro
Publikováno v:
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 37:308-318_1
The raw materials of processed foods were purchased at twelve places acccording to the “market basket” approach. The contents of 49 natural food additives in the purchased raw materials were analyzed. The amounts of chemically synthesized natural
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9bb0da074dd5ef34f9ff63f67b4a9b96
https://doi.org/10.3358/shokueishi.37.5_308
https://doi.org/10.3358/shokueishi.37.5_308
Autor:
Munehiko Goto, Kenji Isshiki, Zensho Oshiro, Chikako Yomota, Hiroyuki Kuroda, Sumiko Tsuji, Hiromichi Hayashi, Yoshio Sakabe, Yoshinobu Fukasawa, Yoshio Ito, Hisanori Uchiyama, Kiyoshi Sasaki, Motohiro Nishijima, Yasuko Mishima, Tadashi Shibata, Kakuyuki Ouchi, Hiroshi Moriguchi, Teruo Shiro, Mieko Kamikura
Publikováno v:
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 36:428-441_1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ae8ebd98e4574860b6bec42d07694eef
https://doi.org/10.3358/shokueishi.36.428
https://doi.org/10.3358/shokueishi.36.428