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Publications by Miyuki Adachi
The International Trend of Developing "Food Groups" as Materials for Nutrition Education Based on Food Stuff-Selecting Method. Part 1: In the Case of USA and Other Countries.
The Japanese Journal of Nutrition and Dietetics
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Studies on the Dyeing Capacity of Food-Color-Stuff to Food. Part III.
NIPPON SHOKUHIN KOGYO GAKKAISHI
Studies on the Dyeing Capacity of Food-Color-Stuff to Food. Part II
NIPPON SHOKUHIN KOGYO GAKKAISHI
Effectiveness of Distance Education on Food and Nutrition
INTERNATIONAL JOURNAL OF HOME SCIENCE EXTENSION & COMMUNICATION MANAGEMENT
Impact of Food Safety Standards on Processed Food Exports From Developing Countries
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Developing a Multicultural Nutrition Education Tool: Pacific Island Food Models
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Food Security in Developing Countries: Issues and Options for the 1990s
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Nutrition Education in the Classroom Utilizing MyPlate Improves Children’s Knowledge of Food Groups and Preferences in Kindergarten
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Food Production in Developing Countries - The Role of Plant Biotechnology
Suid-Afrikaanse Tydskrif vir Natuurwetenskap en Tegnologie
Relationship Between “Food Groups” in Standard Tables of Food Composition in Japan and “Food Taste” of Traditional Chinese Nutrition
Nippon Eiyo Shokuryo Gakkaishi
