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The Japan Food Chemical Research Foundation
FFIJournal No.196
Last updateF01/24/2018

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Foods & Food Ingredients Journal of Japan No.196
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ForewordCancer Prevention and Risk Assessment of Environmental CarcinogensShoji FukushimaDepartment of Pharmacology, Osaka City University Medical School.196-1.pdf
Fermentation of Indigestible Carbohydrates by Large Intestinal Bacteria and Effects of Their ProductsTakashi SakataIshinomaki Senshu University, School of Science and Engineering196-2.pdf
Protegemos las Plantas Utiles de Paises Andinos Centrales! (Quinto)Socrates ShiotaInstituto de Agri-Cultura Andina y Amazonica196-3.pdf
Dietary Factors for Cancer Prevention: Focus on Insoluble and Soluble Fiber in Cereals and VegetablesMalcolm Anthony MooreAsian Pacific Organization for Cancer Prevention, Training Centre196-4.pdf
ReportReport of the 7th Conference of the Japanese Society of Food ChemistryYoshio ItoSecretary-General of Japanese Society of Food Chemistry (Professor Mukogawa Women's University196-5.pdf
Art TasteReflections on the Dinner Table
-A Study in Comparative Civilization-
Chieko Honma196-6.pdf