Imai Yoshiko | Department of Food and Nutrition, Kyoto Women's University
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概要
関連著者
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Imai Yoshiko
Department Of Pharmacology Gifu Pharmaceutical University
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WATANABE TAKAO
Miyagi University of Education
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Ikeda Masayuki
Department Of Environmental Health Tohoku University School Of Medicine
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Imai Yoshiko
Department of Food and Nutrition, Kyoto Women's University
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Watanabe T
Miyagi University Of Education
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Moon Chan-seok
Department Of Public Health Kyoto University Faculty Of Medicine
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Moon Chan-seok
京都大学 公衆衛
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Imai Y
Department Of Public Health Kyoto University Faculty Of Medicine
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SHIMBO SHINICHIRO
Department of Food and Nutrition, Kyoto Women's University
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IKEDA MASAYUKI
Kyoto Industrial Health Association
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IKEDA MASAYUKI
Department of Public Health, Kyoto University Faculty of Medicine
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Moon Chan-seok
Department Of Industrial Health Catholic University Of Pusan
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Ikeda M
Kyoto Industrial Health Association
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Ikeda Masayuki
Kyoto Industrial Health Assoc.
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Shimbo Shinichiro
Kyoto Women's University
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Ikeda Masayuki
Department Of Physics Aoyama-gakuin University
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Shimbo Shinichiro
Department of Food and Nutrition, Kyoto Women's University
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Zhang Z‐w
Kyoto Women's Univ. Kyoto
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Zhang Zuo-wen
京都女子大学 家政学部食物栄養学科
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Zhang Zuo-wen
Department Of Food And Nutrition Kyoto Women's University
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SAITO Takako
Department of Nephrology, Jichi Medical University
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MOON DEOG-HWAN
Institute of Industrial Medicine, Inje University Postgraduate School of Public Health
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LEE BYUNG-KOOK
Institute of Industrial Medicine, Soonchunhyang University College of Medicine
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LEE SE-HOON
Department of Preventive Medicine, Catholic University Medical College
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HATAI IKUNO
Department of Food and Nutrition, Kyoto Women's University
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YOKOTA MINAKO
Department of Food and Nutrition, Kyoto Women's University
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ZHANG ZOU-WEN
Department of Public Health, Kyoto University Faculty of Medicine
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Saito Takako
Department Of Food And Nutrition Kyoto Women's University
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YAMADA YUKIKO
Seibo Jogakuin Junior College
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HIRATA HIROKO
Seibo Jogakuin Junior College
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FUJIMURA KIKUYO
Seibo Jogakuin Junior College
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OHTSUJI KAZUYOSHI
Seibo Jogakuin Junior College
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TANI YOSHIO
Seibo Jogakuin Junior College
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HIROSAWA Iwao
Kansai University of Welfare Sciences
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Lee Byung-kook
Institute Of Industrial Medicine Soonchunhyang University College Of Medicine
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Lee Byung-kook
Institute Of Environmental & Occupational Medicine College Of Medicine Soonchunhyang University
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Lee Se-hoon
Department Of Preventive Medicine Catholic University Medical College
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Moon Deog-hwan
Institute Of Industrial Medicine Inje University Postgraduate School Of Public Health
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Hatai Ikuno
Department Of Food And Nutrition Kyoto Women's University
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Yokota Minako
Department Of Food And Nutrition Kyoto Women's University
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Hirosawa I
Yamaguchi Univ. School Of Medicine Ube Jpn
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Saito Takako
Department Of Biochemistry Vanderbilt University School Of Medicine
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Yamada Yukiko
Dep. Of Cardiovascular Surgery Tokyo Women's Medical Univ.
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Yamamoto Kumiko
Department Of Advanced Bioscience Faculty Of Agriculture Kinki University
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Kimura Keiko
Department Of Brology Faculty Of Scrence Kyushu University
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Lee Se-hoon
Department Of Internal Medicine Seoul National University Hospital
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Shinbo Shinichiro
Department of Food and Nutrition, Kyoto Women's University
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Yasumoto Mihoko
Department of Food and Nutrition, Kyoto Women's University
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Kimura Keiko
Department of Food and Nutrition, Kyoto Women's University
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Kawamura Sakiko
Department of Food and Nutrition, Kyoto Women's University
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Sato Reiko
Shokei Women's Junior College
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Iwami Okujou
Department of Public Health, Kyoto University Faculty of Medicine
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Kawamura Sakiko
Department of Food and Nutrition, Kyoto Women's University
著作論文
- Nutritional Evaluation of Women in Urban and Rural Areas in Korea as Studied by Total Food Duplicate Method
- Shift in Sodium Chloride Sources in Past 10 Years of Salt Reduction Campaign in Japan
- Dietary Intake of Water-Soluble, Water-Insoluble and Total Fiber by General Japanese Populations at Middle Ages
- Disappearance of Differences in Nutrient Intake Across Two Local Cultures in Japan : A Comparison between Tokyo and Kyoto
- Quantitative Identification of Sodium Chloride Sources in Japanese Diet by 24-hour Total Food Duplicate Analysis