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Publications by Takaki Daimatsu
The Effect of Cooking on the Sodium and Potassium Content in Foods(Part 1)
The Japanese Journal of Nutrition and Dietetics
Effect of Cooking on Sodium and Potassium Content in Foods (Part II)
The Japanese Journal of Nutrition and Dietetics
Related publications
Study of the Changes in the Purine Content in Foods After Heat Cooking
GOUT AND NUCLEIC ACID METABOLISM
Effect of Sodium and Potassium Salts on Growth and Oxalate Content of Halogeton
Plant Physiology
Plant Science
Genetics
Physiology
Effect of Carbon Tetrachloride Poisoning on Potassium, Sodium and Water Content of Liver Mitochondria
American Journal of Physiology-Legacy Content
On the Proper Quantity of Oil in Frizzle Cooking (Part 1)
The Japanese Journal of Nutrition and Dietetics
Effect of Cooking Methods on the Phytosterol Content in Nine Selected Vegetables
Korean Journal of Agricultural Science
Studies on Phosphatases in Foods (Part 1)
Eiyo To Shokuryo
The Effect of Temperature on the Interference of Potassium in the Determination of Sodium
Biochemical Journal
The Effect of Different Cooking Methods on Nutrient Content of Selected Bangladeshi Fish
International Journal of Advanced Research in Chemical Science
