Search Results1-20 of  41

  • 1 / 3
  • Ayuho SUZUKI ID: 9000348538573

    Articles in CiNii:1

    • Estimated Intake of Vitamin D in Japanese : A Difference by the Area and Secular Change (2001)
  • Ayuho SUZUKI ID: 9000348538660

    Articles in CiNii:1

    • Preference for Cream Puff : About Chou and Custard Cream (2001)
  • Ayuho SUZUKI ID: 9000348538701

    Articles in CiNii:1

    • Changes of The Number of Remaining Bacteria to Fresh Foods by The Kind of The Different Methods of Washing : Using The Simple Methods of Determination (2001)
  • Ayuho SUZUKI ID: 9000348538863

    Articles in CiNii:1

    • Effects of Ginger on the Boiled Mackerel used Dark Yellow Type Miso : Palatability and Salt Content (2000)
  • Ayuho SUZUKI ID: 9000348538920

    Articles in CiNii:1

    • Salt Content and Food additives of Pickles on the Market (1999)
  • Ayuho SUZUKI ID: 9000348539807

    Articles in CiNii:1

    • Estimated Intake of Cholesterol and Fatty acids in Japanese (2004)
  • Ayuho SUZUKI ID: 9000348539916

    Articles in CiNii:1

    • Estimation of Fish's Food Value in Nutrition Counseling and Nutritional Evaluation (2004)
  • Ayuho SUZUKI ID: 9000348539972

    Articles in CiNii:1

    • The lunch report of The 54th national Arbor Day : 1. Recipe and Nutrition evaluation (2003)
  • Ayuho SUZUKI ID: 9000348540124

    Articles in CiNii:1

    • Table of Eating Out Dish Composition in Chiba Prefecture (2002)
  • Ayuho SUZUKI ID: 9000348540156

    Articles in CiNii:1

    • Estimated Intake of Vitamin E, K, B_6 and B_<12> in Japanese (2002)
  • Ayuho SUZUKI ID: 9000348540828

    Articles in CiNii:1

    • Food Composition Table for Calculation of Nutrient Contents Considering Changes in Weight Induced by Cooking : About the Food in Standard Tables of Food Composition in Japan Fifth Revised and Enlarged Edition (2008)
  • Ayuho SUZUKI ID: 9000348541065

    Articles in CiNii:1

    • Studies of Refitment to Practice Room Based on Concept of HACCP : From the Viewpoint of Food Service Care and Management (2007)
  • Ayuho SUZUKI ID: 9000348541082

    Articles in CiNii:1

    • Table of Food Composition in Liquid Food per 100ml Edible Portion : About the Food in Standard Tables of Food Composition in Japan Fifth Revised and Enlarged Edition (2007)
  • Ayuho SUZUKI ID: 9000348541101

    Articles in CiNii:1

    • The Questionnaire Survey of Low-Glutelin Rice developed by Chiba College of Health Science and Chiba Prefectural Agriculture Research Center (2007)
  • Ayuho SUZUKI ID: 9000348541153

    Articles in CiNii:1

    • Investigation of the Use and Popularization of Low-Glutelin Rice to Renal Disease Patients (2007)
  • Ayuho SUZUKI ID: 9000348541177

    Articles in CiNii:1

    • Estimation of Vegetables' Food Value in Nutrition Counseling and Nutritional Evaluation (2007)
  • Ayuho SUZUKI ID: 9000348541190

    Articles in CiNii:1

    • Content of nitrate ion and minerals of Baby food on the market (2007)
  • Ayuho SUZUKI ID: 9000348542106

    Articles in CiNii:1

    • Planning School Lunch Menu and Nutritional Estimation of Menu for Junior High School Students in Chiba Prefecture. (2008)
  • Ayuho SUZUKI ID: 9000348542377

    Articles in CiNii:1

    • A Trial of the Standardization of Rice Gruel Meals in Hospital Meal based on Food Management (2008)
  • Ayuho Suzuki ID: 9000398136868

    Study Group of Home cooking of Chiba Prefecture|Chiba Prefectural University of Health Sciences (2018 from CiNii)

    Articles in CiNii:1

    • Chiba prefecture home cooking: main dishes:relationship with nature's bounty (2018)
  • 1 / 3
Page Top