A SELECTED BIBLIOGRAPHY ON COMPILATION OF EAST ASIAN FOOD COMPOSITION TABLE PART I
Abdulle, F. and Ragab, M.H.H. 1969 Vitamin C content of 26 varieties of fresh fruits grown in Selangor. Food Technol. Res. and Develop. Centre of Malaysia, Kuala Lumpur.
Adrian, J. and Bertin, C.1957 Composition et valeur alimentaire de poissons conserves sous different etats: echantillons africains sales et seches, farines industrielles et seches, farines industrielles et nuoc mam. (Composition and nutritive value of fish processed under different conditions: African samples, salted and dried, commercial meals, and nuoc mam.) Ann. Nutr. Aliment. 11:27–44
Agency of Science and Technology, Resource Research Committee Standard Food Composition Table of Japan. 1963 Printing Bureau, Ministry of Finance, 3rd Edit. 118 p.
Alcaras-Bayan, A., and Tevertin, R. M. 1957 The composition of dilis fish flour. Philipp. J. Sci. 86:247–258.
Amano, K. 1962 The influence of fermentation on the nutritive value of fish with special reference to fermented fish products of Southeast Asia. In Fish in Nutrition. Fish News Ltd., London, 1955 p. 180–200
Amano, T., Takeuchi, T. and Yoahii, H. 1970 Utilization of soysauce cake. I. Chemical composition of soysauce cake. Hakko Kogaku Zasshi 48(7):425–430.
Anagama, Y. 1959 (The vitamins of cow's milk: a review.) J. Fac. Fish. Animal Husb. Hiroshima Univ. 3:191–196.
Anastacio-Reyes, Valenzuela, E.P. and Concha, J.A. 1948 Nicotinc acid in rice polishings. J. Philipp. Pharm, Assoc. 35:269.
Arai, Y. and Seki, H. 1961 Sodium and potassium content of fishes: 1. White and lean meat. J.Jap. Soc. Food Nutr. 14:309–311.
Arimoto, K. 1961 Nutritional research on fermented soybean products. In Progress in meeting protein needs of infants and children. Nat. Acad. Sci. Nat. Res Council Pub. no. 843. p. 269–274.
Arnott, G. W. 1963 The Malayan oil palm and the analysis of its products. Minist. Agric. cooperative, Fed. Malaya, Div. Agric. Bull. no. 113, p. 32.
Arutret, M. and Mau, N. V. 1944 Tables Alimentaires Indochinoises. (Food Composition bles in Indo-China.) Rev. Med. d'Extreme Orient 22:73–78. In French.
Arutret, M. and Mau, N. V. 1944 Tables Alimentaires Indochinoises. Extract from Rev. Med. Franc. d'Extreme Orient, no, 1, 77 p. In French.
Aykroyd, W. R. 1966 The Nutritive Value of Indian Foods and the Planning of satisfactory Diets. Indian Council of Medical Research, New Delhi, Special Report Series No. 42, 6th rev. ed.
Banzon, E. A., Conzalez, O. N., and Villacorte, S. C. 1965 Phytin, total phosphorus and calcium contents of some Philippines foods. Philipp. J. Sci. 94 (2):141–152.
Bauer, A., Denning, H. and Miller, C. D. 1950 Thiamine, riboflavin and niacin contents of foods commonly used in Hawaii. Hawaii Agric. Exp. Sta, Report, 1948–1950:101–106.
Bendana-Brown, A.M. and Lim, C.Y. 1959 Availability of calcium in some Philippine vegetables. J. Nutr. 67(3):461–468.
Bendana-Brown, A.M. and Lim, C.Y. 1957 Determination of calcium and of oxalic and oxalates in some Philippine plant foods. J. Philipp. Pharm. Assoc. 44:45.
Bona, S.L. and Concepcion, I. 1940 Vitamin C in Philippine camotes: comparison between the nutritive value of the camote and the potato. Univ. Philipp. Nat, and Appl. Sci. Bull. 7:415–422.
Brieger, F.G., and others 1944 Study of the Chinese cabbage. Hospital 26:685.
Brossard, M. 1961 Les carotenoides du kaki. (The carotenoids of Japanese perrimmons.) C. R. Acad. Agric. 47:336–337.
Brown, A. B. and Banzon, N. S. 1961 Iron content of some Philippine vegatables. Res. Bull. 1:10–12, 19.
Cabbat, F. 1965 The composition of essential and certain nonessential amino acids in selected Hawaii fish. J. Food Sci. 39(1):172–177.
Cagampang, G. B., Cruz, L. J., Espiritu, S. G., and others 1966 Studies on the extraction and composition of rice proteins. Cereal Chem. 43:145–155.
Camara-Besa, S. F. and Bataclan, M. 1955 The sodium and potassium content of Philippine foods. 3. Foods of animal origin. Acta Med. Philipp. 11:601–626.
Camara-Besa, S. F. and Bataclan, M. 1953 The sodium and potassium content of Philippine foods. 2. Sample daily diets. Acta Med. Philipp. 9:270–273.
Camara-Besa, S. F. and Bataclan, M. 1952 The sodium and potassium content of Philippine foods. 1. Foods of plant origin. Acta Med. Philipp. 9:1–30.
Carangal, A. R. and others 1962 The acid constituents of some Philippine fruits. Philipp. Agric. 44:514–519.
Chai, R.S. 1967 Studies on the nutrition of the Koreans. College of Pharmacy, Sookmyung Women.'s Univ., Korea. 51 p.
Chai, R.S. 1954 The table of Korea food composition. National Chemistry Laboratories, Ministry of Health, Rep. of Korea.
Chai, R.S. 1946 The chemical analysis of Korean foods. Department of Public Health and welfare National Chemistry Lab. 143 p. In Korean.
Chai, R.S and Yu, J.Y. 1961 Nutritive Value of Korean Foods. Nutrition Div., Nat. Chem. Lab., Ministry of Health and Social Affairs, Republic of Korea.
Chai, R.S., Yu, J. Y., Kim, K. H., and others 1958 Nutritional values of Korean rice cakes. Report of Net. Chem. Lab., Seoul, Korea 7:39–41. In Korean: English summary.
Chai, R. s., Yu, J. Y., Kim, K. H., and others 1958 Nutritional values of winter kimchies. Report Nat. Chem, Lab., Seoul, Korea 7: 45–47. In Korean: English summary.
Chai, R.S., Yu, J. Y., Park, Y. H., and others 1964 Studies on nutritive value of Korean foods(III). Report of National Institute of Health, Republic of Korea 1: 124–128.
Chan, S. L. and Kennedy, B. M. 1960 Sodium in Chinese vegetables. J. Am. Diet. Assoc. 37:573–576.
Chandrasekharan, N. 1969 The Malaysian sea turtle eggs as a source of vitamin A. Med. J. Malaya 23: 214–215.
Chang, A. T. and Ross. E. 1961 Hydrogen peroxide-induced oxidation of ascorbic acid in fruit jucies. J. Sci. Food Agric, 12:701–705.
Chang, C. Y. 1940 Proximate analysis of “small cabbabe” (Brassica chinensis L.) and biological value of its proteins. Chinese J. Physiol. 15:243–252.
Chang, K. H. 1944 (Vitamin c content of fruits and vegetables.) Chinese Nutr. Bull. 4:18.
Chang, P. C. and Adolph, W. H. 1940 Chinese celery cabbage. I. Carbohydrate. Chinese J. Physiol. 15:285–288.
Chen, C. Y. and Wong, L. C. 1941 A comparison of the nutritional potency of boiled, steamed and baked sweet potato. Nutr. Bull. Coll. Agric. Natl. Szechuan Univ., China 1:19–22.
Chen, J. S. 1952 Final report on nutritional studies of soybean. Dept. Boichem., Nat. Defense Med. Center, Taipei, Taiwan 14 p.
Chen, J. S. and Li, O. L. composition of Chinese Foods. Dept. of Boichem., Nat. Def. MEd. Center, Taipei, Taiwan 38 p. Undated.
Cheng, L. T. and Chou, T. P. 1940 Fluorine contents of foodstuffs in Szechuan. Chinese J. Physiol., 15:263–267.
Cheng, L. T. and Tao, H. 1944 The available carbohydrate of whole wheat and whole rice. J. Chinese Chem. Soc. 11:131–134.
Cheng, L. T. and Wang, T. P. 1944 Studies on soy bean protein. 6. The availability of soy bean protein during germination. J. Chinese Chem. Soc. 11:125–130.
Cheng, L. T. Yang, C. H. and Wang, T. P. 1944 The available protein of whole wheat and whole rice. J. Chinese Chem. Soc. 11:135–138.
Cheong, T. S., Ke, S. Y., and Yoon, D. S. 1959 Studies on nutritive value of natto and heated soy-beans. Bull. Sci. Res. Inst., Korea 4(1):41–45.
Chih, A. F. and Adolph, W. H. 1949 Organiz acids in Chinese leaf vegetables. J. Chinese Chem. Soc. 16:100–104.
Chikube, S. 1967 Chemical composition and quality of rice in Japan. Intern. Rice comm. Newsletter Special Issue. Sym. on Problems in Devel. Ripen. of Rice Grain. 11th Pacific Sci. Congr. p. 146–160.
Chikubu, S., Iwasaki, T. and Tani, T. 1960 Comparison between Japanese rice and foreign rice. J. Jap. Soc. Food Nutr. 13:137–140.
Choe, C. E., Kim, C. H., Kim, W. S., and other 1960 Thiamine, riboflavin and niacin contents in dried “Melchi.” Bull. Sci. Res. Inst., Korea 5(2):187–188.
Choe, C. E., Kim, C. H., Kim, W. S., and other 1960 Thiamine, riboflavin and niacin contents in fermented sea foods. Bull. Sci. Res. Inst. Korea 5(2):133–137.
Choe, C. E., Kim, C. H., Song, P. S., and other 1959 Variations of vitamin in soybean during germination. 1. Formation of vitamin B1 and B2. Bull. Sci. Res. Inst., Korea 4(2):181–183.
Choe, C. E. and Song, P. S. 1960 On the biogenesis of riboflavin in sobean fermentation product. Bull. Sci. Res. Inst., Korea 5(1):29–35.
Choe, C. E. and Song, P. S. 1959 Studies of flavin. 1. Flavin contents and forms in Korean laver. Bull. Sci. Res. Inst., Korea 4(1):25–30.
Choe, C. U. and Kim, S. K. 1956 Studies on the vitamins.Part 3. Ascorbic acid contents in various Korean vegetables. Bull. Sci. Res. Inst. Korea !:15–16. In Korean:English summary.
Choi, S. H. 1957 Biochemical studies on Korean fermented foods (VI). The variation of nitrogen content during the fermentation of Kanjang (Korean soybean sauce). Report of Nat. Chem. Lab., Seoul, Korea 6:2–3, 36–38. In Korean:English summary.
Choi, S. H. and Haw, K.1958 Biochemical studies on Korean fermented foods. (VII) A study on biochemical process during the fermentation of “Kanjang.” Nat. Chem. Lab. 7:11 In Korean: English summary.
Chong, Y.H. and Soh, C.C. 1969 The carotene content of some Malaysian vegetables and fruits. Med. J. Malaysia 23(4):282–287.
Chong, Y.H. and Soh, C.C. 1966 The protein nutritive quality of ikan biles(Stolephonus spp.) Med. J. Malaysia 20(3): 230–233.
Chow, 1946 C. Vitamin A content of Chinese animal foods Chinese J. Nutr. 1:20–24.
Chu, S.P., Shen, S.C. and Chen, J.S. 1958 The loss of thiamine and riboflavin from rice, with or without stone powder during milling, washing and steaming. Chemistry no. 1, p. 28–32.
Chung, Y.Y. 1957 Studies on vitamine contents of Korean foods. (III) Contents of vitamin B2. Report of Nat. Chem. Lab., Seoul, Korea 6:14, 84–85. In Korean: English summary.
Concepcion, I. 1947 Composition and Nutritive Value of Philippine Food Materials. Manila, Philippines. 2nd Edit. 30 p.
Concepcion, I. and Intengan, C.L. 1952 Losses of vitamins in cooking. Nutr. News 5:8.
Concepcion, M. and Tenamatay, A. 1952 The thiamine content of six varieties of rice grown on fertilized soil. J. Philipp. Pharm. Assoc. 39:77.
Consolazio, C. F., Armstrong , F. B., Dosch, E. L. and others 1956 Studies on nutrition in the Far East. 10. Composition of food items in the Formosan diet. Metabolism 5: 287–291.
Curl, A. L. 1960 The carotenoids of Japanese persimmons. Food Res. 25:670–674.
De Jesus, P. I. and Gutierrez, M. 1947 Biological assay for thiamine of three varieties of rice growth in the Philippines. J. Philipp. Med. Assoc. 23:65.
De Leon, A. I., Eufemio, N. and Pineda, M. 1963 Chemical composition of Philippine algae. Philipp. J. Sci. 92:77–87.
Duk Sung Women's College 1966 (Food composition Table.) Duk Sung Women's College, Dept. Home Economics. In Korean.
Eusebio, E. C. and Palad, J. G. 1966 vitamin A content of Philippine foods. Philipp. J. Sci. 95(2):199–208.
Fac, W. H. and Hou, H. C. 1953 Carotene contents of certain Nanking vegetables and fruits. Chinese Med. J. 71:127–134.
Food and Agriculture Organization of the United Nations 1969 Food composition tables - annotated bibliography. FAO, Rome. 168 p.
Food and Agriculture Organization of the United Nations 1965 Review of food composition tables. FAO, Rome. 122 p.
Food and Agriculture Organization of the United Nations (prepared by Chatfield, C.)1959 Food composition tables - minerals and vitamins - for international use. FAO, Rome. 2nd printing.
Food and Agriculture Organization of the United Nations 1949 Food composition tables - for international use. FAO, Rome. 56 p.
Food and Nutrition Research Center (Formerly Institute of Nutrition) 1968 food composition Table Recommended for Use in the Philippines. Food and Nutr. Res. Center Nat. Inst. of Sci. and Technol., Nat. Sci. Develop. Board, Manila, Hand-book no. 1, 4th Edit., 134 p.
Food and Nutrition Research Center (Formerly Institute of Nutrition) 1964 Food Composition Table Recommended for Use in the Philippines. Food and Nutr. Res. Center, Nat. Inst. of sci. and Technol., Nat. Sci. Develop. Board, Manila, Hand-book no. 1, 3rd Edit., 134 p.
Fujisawa, T., Yamazaki, M. and Sawai, H. 1963 Paper chromatography microanalysis of vitamin C in foods. J. Vitaminol., Japan 9:236–242.
Fukuhara, T. and others 1963 Studies on Japanese pickle (Suzuki-Zuke). I. Change in chemical composition of Japanese pickle (Suzuki-Zuke). J. Jap. Soc. Food Nutr. 16:323–326.
Furuichi, E. and others 1962 Studies on human milk: 1. Preliminary examination on chemical composition of composite milk from mothers in Sapporo. 2. Fatty acid composition of composite milk from mothers in Sapporo. J. Jap. Soc. Food Nutr. 15:134–144.
Garcia, G. M. 1941 A comparative study of nutrients of nuts of Pili (Canarium Ovatum). Philipp. Agric. 30:96–106.
Gote, T. 1957 On the change in contents in various mineral elements in the food during cooking. Tohoku J. Agric. Res. 8:99–111.
Gote, T. 1956 Studies on food elements and cooking. I. Spectrochemical analysis of microquantities of inorganic elements in ordinary foods. Tohoku J. Agric. Res. 6:279–284.
Gutierrez, M. 1940 The vitamin B1 (thiamine) content of Philippine foods: 1. The vitamin B1 content of corn, mungo, and soya bean. Acta Med. Philipp. 1(2):415–423.
Hata, A. and Ogata, K. 1962 Studies on the fluction of nutrient compostition and quality of some vegetables in the market. J. Jap. Soc. Food Nutr. 15:161–166.
Harashima, K., Okazaki, H. and Aoki, H.1961 A simplified method for the determination of vitamin A in the presence of carotene in animal tissue. J. Vitaminol., Japan 7 : 150–162.
Harris, R. S., Wang, F. K. C., Wu, Y. H. and others 1949 The composition of Chinese foods. J. Am. Diet. Assoc. 25 : 28–38.
Hartzler, E. R.1948 The carotenoid pigment of the papaya. Hawaii Agric. Exp. Sta. Report, 1946–1948 : 86–87.
Hartzler, E. R. 1945 The avaiability of ascorbic acid in papaya and guavas. J. Nutr. 30:355-365 Hartzler, E., Ross, W. and Willett, E.L.1949 Thiamine, riboflavin, and niacin content of raw and cooked pork from grain-fed and garbage-fed pigs. Food Res. 14: 15–24.
Hayashi, Y. and Ariyama, H.1960 Studies on the nutritive value of soybean and its products. J. Jap. Soc. Food Nutr. 13: 297–299.
Hibino, T.1940 On the chemical composition of loquat. J. Agric. Chem. Soc., Japan 16: 1007–1011.
Hiep, M.L.1971 Fruits and vegetables rich in vitamins and minerals of South Vietnam. Vietnamese bulletin: Science and Production, Laboratory of Nutrition, Department of Health, Saigon.
Hilker, D.M.1968 Antithiamine factors in blueberries. Internat. J. Vitamin Res. 38: 387–391.
Hirayama, M.1971 The nutritional value of the cooked foods in the restaurant. J. Nutr. Japan 29: 168–176.
Hla Pe, Mobsby, A.M., Kywe Thein and Tin Tin Oo 1961 Species difference in carotenoid contents of bananas. Burma Med. J. 9: 163–165.
Hla Pe, Tin Tin Oo, Kywe Thein, and other 1962 Carotene and ascorbic acid content in various types of mango (Mangifera indica). Proc. Burma Med. Res. Soc. 4 :47–51.
Hos, L.T.1970 Infant formula powder with local component food. Thesis for food engineering degree. Lab. of Nutrition, Department of Health, Saigon.
Hsu, P. C. and Nich, C. C.1952 Physiologic availability of ascorbic acid in green leafy vegetable (colza or yu tsai) by human subjects. Chinese Med. J. 70: 270–288.
Huang, P.C.1964 Nutritive value of pig blood meal and the availability of lysine from its protein. J. Formosan Med. Assoc. 63 (1): 1–9.
Huang, P.C. and Wu, C.S.1958 Studies on L-ascorbic acid of guava. J. Formosan Med. Assoc. 57(10): 649–655.
Iida, M. and Nakase, H.1962 Estimation of mineral element in common foodstuff. 1. Sodium, potassium, calcium contents of animal food-stuffs. 2. Sodium, potassium, calcium contents of vegetable foodstuffs. J. Jap. Soc. Food Nutr. 15: 365–373.
Iizuka, H. and Koyama, Y.1961 Studies on the royal jelly. 2. on the vitamin and amino acid content in royal jelly. J. Jap. Soc. Food Nutr. 14: 55–58.
Institute of Nutrition (Prepared by the Staff of Food and Nutritional Bio-chemistry Division)1957 Food Composition Tables Recommended for Use in the Philippines. Inst. of Nutr., Dept. of Health, Manila, Handbook no. 1, 2nd Edit., 61p.
Institute of Nutrition (Prepared by the Staff of Food and Nutritional Bio-chemistry Division) 1951 Food Composition Tables Recommended for Use in the Philippines. Inst. of Nutr., Dept. of Health, Manila, Handbook no. 1, 1st Edit., 46 p.
Intengan, C.L., Alejo, L.G., Concepcion, I. and others 1956 Composition foods, V. Philipp. J. Sci. 85 : 203–213.
Intengan, C.L., Alejo, L.G., Concepcion, I. and others 1953 Composition of Philippine foods. I. Philipp. J. Sci. 82: 227–252.
Intengan, C.L., Alejo, L.G., Corpus, V.A. and others 1955 Composition of Philippine foods. III Philipp. J. Sci. 84: 263–273.
Intengan, C.L. Concepcion, I.,Alejo, L.G.,and others 1955 Composition of Philippine foods. IV Philipp. J. Sci. 84:343–364
Intengan, C.L., Concepcion, I., Salud, R.D. and others 1954 Composition of Philippine foods. II. Philipp. J. Sci. 83: 187–218.
Isberto, A.R., Bautista, A.P., Gervasio, C.C., and other 1964 The effect of various cooking procedures on cooking losses and retention of B-vitamins in pork and beef. Philipp. J. Sci., 93: 343–354.
Isibasi, M. and Sahara, K.1940 Inorganic constituents of some Japanese seaweeds. J. Chem. Soc. 61: 277.
Iwasaki, T. and Tani, T.1967 Effect of heating on brown rice composition and quality. Cereal Chem. 44: 204–210.
Japan Dietetic Assoc. Corp.1964 Standard Tables of Food Composition. Japan Dietetic Assoc. Corp., Japan 124 p.
Jojima, K., Horikawa, R., and Hamaguchi, Y.1970 Nutritional study on fish egg proteins. J. Jap. Soc. Food Nutr. 23(5): 29–33.
Jones, W.W.1941 Harvesting, marketing and uses of papaya. Hawaii Agric. Exp. Sta. Bull. no. 87: 52–60.
Juliano, B.O.1966 Physicochemical Data on the Rice Grain. (Contains data on proximate composition lipics, vitamins, inorganic constituents and correlation of physicochemical properties of brown rice, milled rice, rice bran, rice polish and rice germ.) International Rice Research Institute Tech. Bull. no. 6, 150p.
Juliano, B.O. 1965 Physicochemical investigations of the rice grain. Chemists' Quarterly (Manila) 6:64–71.
Juliano, B.O., Bautista, G.M., Lugay, J.C., and other1964 Studies on the physicochemical properties of rice. Agric. and Food Chem. 12(2): 131–138.
Juliano, B.O., Cagampang, G.B., Cruz, L.J., and other1964 Some physicochemical properties of rice in Southeast Asia. Cereal Chem. 41: 275–286.
Juliano, B.O., Ignacio, C.C., Pariganiban, V.H., and others 1968 Screening for high protein rice varieties. Cereal Sci. Today 13(8): 299–301.
Kanazawa, A.1963 Vitamins in algae. Bull. Jap. Soc. Sci. Fish. 29(7): 713–731.
Katsura, E. and Nakamichi, R.1960 Iodine content of Japanese foods. J. Jap. Soc. Food and Nutr. 12(5): 34–36.
Kawabata, Y.1960 Studies on the content of cholesterol and phosphatides of food. I. A simplified method for the determination of total cholesterol. 2. Content of cholesterol and phosphatides in food materials. J. Jap. Soc. Food Nutr. 13: 300–302; 303–307.
Khin Maung Naing, Tin Tin Oo, and Kywe Thein 1969 Anti-thiamine activity in Burmese fish. Union of Burma J. Life Sci. 2: 63–66.
Kim, D.S.1958 Study on the minerals in food. II. On the minerals in red peppers. Bull. Sci. Res. Inst., Korea 3(1):30–38.
Kim, D.S. and Choi, B.O.1958 Study on the minerals in foods. I. On the inorganic materials contained in corns. Bull. Sci. Res. Inst., Korea 3(1): 24–29.
Kim, H.S. and Lee, T.Y.1960 Studies on changes in vitamin contents during Kimchi processing. In Abstracts of Fifth Inter. Congress on Nutr., Washington, D.C.p. 11.
Kim, H.S., Whang, K.C., and Lee, K.H.1960 Vitamin B12 biosynthesis by Pseudomonas sp. isolated from Kimchies and Lavers. Bull. Sci. Res. Inst., Korea 5(1): 65–67.
Kim, J.S., Kim, I.S. and Cheong, D.H.1959 Studies on the composition of Kimchies. I. Variation of components in the dongchimi during fermentation. Bull. Sci. Res. Inst., Korea 4(1): 35–40.
Kobatake, Y. and others1964 Nutritional value of Japanese soybean products. J. Nutr. Japan 22: 173–175.
Koga, Y.1970 Studies on cholesterol in foods. Part 3. On cholesterol crude protein index (C.C.P.I.): Studies on Japanese foods, Report 46. J. Jap. Soc. Food Nutr. 23(6): 46–55.
Koga, Y. 1970 Studies on cholesterol in foods. Part 2. On animal foods other than fish: Studies on Japanese foods, Report 45. J. Jap. Soc. Food Nutr. 23(4): 39–45.
Koga, Y. 1970 Studies on cholesterol in foods. Part 1. On fish: Studies on Japanese foods, Report 44. J. Jap. Soc. Food Nutr. 23(4): 30–38.
Korean Division, Food and Agriculture Organization1967 (Nutritive Value Table of Korean Foods.) Korean FAO Association. In Korean.
Korean Government, FAO, WHO, and UNICEF 1970 Food Composition Table. Office of Rural Development, Suwan, Korea. 86p.
Koyama, Y. and Iizuka, H.1960 On the vitamin content of royal jelly. J. Jap. Soc. Food Nutr. 13: 114–116.
Krasnitskaya, A.L., Mershina, K.M., Khalina, N.M. and other 1959 The minerals composition of fish products from Far Eastern canneries. Rybn. Khor 35(10):56–60.
Kung, L.C.1944 Complex carbohydrates of some Chinese foods. J. Nutrition 28: 407–411.
Kusama, M., Murakami, H. and Kidokoro, Y.1964 (Biochemical studies on cooking of vegetables. 2. On the oxalic acid of the bracken.) J. Nutr. Japan 22: 23–26. In Japanese: English summary.
Kusama, M., Murakami, H. and Kidokoro, Y. 1963 (Biochemical studies on cooking of vegetables. 1. On the oxalic acid of the spinach.) J. Nutr. Japan 21: 41–45. In Japanese:English summary.
Kwoh, T.H., Lee, C.H., and Sun, T.P. 1941 A note on the carotene content of some Chinese fruits and vegetables. Chinese Chem. Soc. J. 8: 54–59.
Kwon, H.I. 1957 Studies on vitamin contents of Korean foods. (II) Contents of vitamin B1. Report of Nat. Chem. Lab., Seoul, Korea 6:13, 81–83. In Korean: English summary.
Kywe Thein, Khin Khin Tway, Tin Tin Oo and others 1968 Studies on the thiamine level of breast milk of some Burmese mothers. Union of Burma J. Life Sci. 1: 204–208.
Laurel, M. D., Soliven, F. A., and Pinpin, Z.1947 The caloric value of the milk of the caraballa at different stages of lactation. Philipp. J. Animal Industr. 9: 111–122.
Lee, C.H., Kwoh, T.H. and Sun, T.P.1941 Ascorbic acid contents of Chungking fruits and vegetables. Chinese Chem. Soc. J. 8: 67–73.
Lee, R.Y., Lee, H.K., and ot, K.W.1959 Microbiological determination of niacin in Korean foods. Bull. Sci. Res. Inst., Korea 4(2): 171–173.
Lee, S.K., Paick, N.K., Ke, S., and other1965 Studies on the loss of nutrients in mass cooking. Report of the Army Res. and Testing Lab., Korea 4: 32–34. In Korean: English summary.
Lee, T.Y.1957 A study on carotene. Part 2. Variation in carotene content of red pepper and its processed foods (kochojang) during storage. Bull. Sci. Res. Inst., Korea 2(1): 15–23. In Korean:English summary.
Lee, T.Y. and Ahn, S.Y.1960 Studies on the carotene antioxidants in food. 2. Carotene antioxidants occurring in fermented soybean foods. Bull. Sci. Res. Inst., Korea 5(1): 37–42.
Lee, T.Y. and Ahn, S.Y. 1959 Studies of the carotene antioxidants in food. I. Carotene antioxidants occurring in soybean fermented food. Bull. Sci. Res. Inst., Korea 4(2):174–176.
Lee, T.Y., Choe, C.U. and Kim, S.K.1956 Studies on the vitamins. Part 4. Thiamine content in various Korean foods. Bull. Sci. Res. Inst., Korea 1: 17–18. In Korean: English summary.
Lee, T.Y., Kim, J.S., Chung, D.H., and other1960 Studies on the composition of Kimchi. II. Variation of vitamins during Kimchi fermentation. Bull. Sci. Res. Inst., Korea 5 (1):43–50.
Leong, P. C.1947 Riboflavin content of foods. Med. J. Malaya 2:148.
Leong, P. C. 1941 Riboflavin content of foods. J. Malaya Branch, Brit. Med. Assoc. 5: 104–108.
Leong, P. C. 1940 Nicotinic acid content of foods. J. Malaya Branch, Brit. Med. Assoc. 4(3): 261–278.
Leong, P. C. 1940 Vitamin B1 (thiamine) content of Malayan foods. J. Malaya Branch, Brit. Med. Assoc. 4: 66–107.
Leong, P. C. 1939 Vitamin A content of Malayan foods. J. Malaya Branch, Brit. Med. Assoc. II(4): 219–228.
Leong, P. C. 1939 The vitamin A content of Malayan bananas. J. Malaya Branch, Brit. Med. Assoc. 3: 156–161.
Leong, P. C. 1939 Vitamin C content of Malayan foods. J. Malaya Branch, Brit. Med. Assoc. 3(3): 238–257.
Leong, P.C. and Morris, J.P.1947 Calcium and oxalic acid of vegetables. Med. J. Malaya 1: 289–297.
Leung, Woot-Tsuen Wu1966 Food Composition Table for Use in Africa. Health Services and Mental Health Administration, U.S. Dept. of Health, Education and Welfare, U.S.A. 306p.
Leung, Woot-Tsuen Wu 1966 Preparation of food composition table for the Far East. Presented in 11th Pacific Sci. Congr., Tokyo, Japan, Congress Symposium, no. 1, 9 p.
Leung, Woot-Tsuen Wu 1961 Food Composition Table for Use in Latin America. Interdepartmental Committee on Nutrition for National Defense(ICNND), National Institutes of Health, Bethesda, Maryland, U.S.A. 145p.
Leung, Woot-Tsuen Wu 1965 Some native foods in East and Southeast Asia…How nutritious are they? Interdepartmental Committee on Nutrition for National Development, Office of International Research., Nat. Inst.Health, Bethesda, Maryland. 20p.
Leung, Woot-Tsuen Wu, Pecot, R.K. and Watt, B.K.1962 Composition of Foods Used in Far Eastern Countries. Agriculture Handbook no. 34, U.S. Department of Agriculture. 62p.
Lie, G.H., Oey, K.N. and Prawiranegara, D.D.1967 Net protein utilization values of suggested milk substitutes based on whole hen's egg, soy bean and rice. Paediat. Indonesiana 7: 151–164.
Lie, G.H. and others 1966 Nutrition value of stored skim milk powder. Paediat. Indonesia 6: 109–118.
Lo, T.Y.1943 Nutritional studies of the vegetables and fruits in the Southwest part of China. J. Agric. Assoc. China 176: 73–76.
Lu, Y.C. and Chou, Y.C.1955 Vitamin C content of winter vegetables and fruits in Ch'angsha. Chinese Med. J. 73: 206–213.
Maier, P.J.1952 Scheikundig onderzoek der Radix tuberosa van Colocasia Atro-sanguina Hask. bekend onder de Maleische naam Tales Banteng. (Chemical analysis of the root tubers of Colocasia Atrosanguina Hask.) Geneesk. Tijdschr. Ned. Ind. 1:142. In Dutch.
Makoto, K. and Hirotaro, K.1966 Nutritive value of green algae proteins. VIIth International Congress of Nutrition. Abs tracts of papers. Hanburg 3–10 VIII, p. 248.
Mar, P.G.1941 Vitamin A contents of Shanghai foods. 2. The calorimetric assay of 25 common fishes. Chinese J. Physiol. 16: 67–72.
Maranon, J. and Concha, J.1964 Chemical and biological studies on several brands of rice polishings. J. Philipp. Pharm. Assoc. 33:3.
Maranon, L.T., Cruz, A.O. and Tuason, A.M.1954 Composition of pili pulp and pili-pulp oil from the fruit of Canarium ovatum. Philipp. J. Sci. 83: 359–363.
Marston, H.R. and Dawbarn, M.1941 Food composition tables. Rev. Filipina de Med. y. Farm. 32: 308–312.
Martinez, J. R.1933 Comparative mineral contents of Philippine bananas. Calcium, iron, magnesium and phosphorus. Philipp. Agric. 21: 547–550.
Masao, Y.1949 Determination of standard vitamin contents of Japanese foodstuffs (3). Kitasato Arch. Expt. Med. 22(1): 41–46.
Matsumuro, H., Hattori, Y., Wada, S. and others 1951 Studies on vitamin B1 content of rice endosperm. Ann. Rept. Nat. Inst. Nutr.1949–1950.Tokyo. p. 41.
Matsuura, H. and Kanda, M.1965 (Calcium and phosphorus contents of laminaria products.) J. Jap. Soc. Food Nutr. 18: 180–182. In Japanese: English summary.
Matsura, H., Kanda, M. and Noguchi, N.1965 (Iodine content of laminaria products.) J. Jap. Soc. Food Nutr. 18: 120–122. In Japanese: English summary.
Matsuzawa, K., Innami, S. and Kuga, T.1952 Studies on sweet potatoes rich in carotene. I. Rep. Nat. Inst. Nutr., Tokyo 1951–1952: 40–42.
Medical College of China(Peking)1963 Table of Food Composition. Medical College of China, Peking, China 114 p.
Meguro, H., Abe, T., Ogasawara, T. and others1967 Analytical studies of iodine in food substances. 1. Chemical form of iodine edible marine algae. Agric. Biol. Chem., Japan 31: 999–1002.
Meinke, W.W., Holland, B.R., and Richardson, L.R.1949 Chinese tallow nut (Sapium sebiferum) protein; nutritive value. Asch. Biochem. 22: 339–344.
Mg Khin Tun, Mg Cho Cho Mg, Mg Khin Mg Soe, and other1966 Beta-carotene and vitamin A content in common Burmese vegetables. Dept. of Physiol., Inst. of Med., Rangoon. Thesis.
Miller, C.D.1950 Food values of Hawaii-grown fruits and vegetables. Hawaii Med. J. 10: 34–36.
Miller, C.D. 1945 The availability of iron in Hawaiian grown vegetables. J. Nutr. 16: 485–494.
Miller, C.D. 1945 Thiamine content of Japanese soybean products. J. Am. Diet. Assoc. 21: 430–432.
Miller, C.D. 1943 The vitamin assays of foods used in Hawaii. In Proc. Pacific Sci. Congr., Pacific Sci Assoc. 6: 403–406.
Miller, C.D. and Bazore, K.1945 Fruits of Hawaii; description, nutritive value and use. Hawaii Agric. Exp. Sta. Bull. no. 96. 129 p.
Miller, C.D. and Branthoover, B.1957 Nutritive values of some Hawaii foods in household units and common measures. Hawaii Agric. Exp. Sta. Cir. no. 52, 20p.
Miller, C.D., Branthoover, B., Sekiguchi, N. and others 1956 Vitamin values of Foods Used in Hawaii. Hawaii Agric. Exp. Sta. Tech. Bull. no. 30.94p.
Miller, C.D. and Louis, L.1945 The availability of the iron in Hawaiian-grown vegetables. J. Nutr. 30: 485–494.
Miller, C.D., Louis, L. and Yanazawa, K.1947 Vitamin Values of Foods in Hawaii. Hawaii Agric. Exp. Sta. Tech. Bull. no. 6. 56 p.
Miller, C.D., Louis, L. and Yanazawa, K. 1944 Vitamin values of Hawaiian grown fruits and vegetables. Hawaii Agric. Exp. Sta. Progress Notes 36. 11p.
Miller, C.D., Ross, W. and Louis, L.1947 Hawaiian-grown vegetables. Proximate composition; calcium, phosphorus, total iron, avilable iron. and oxalate content. Hawaii Agric. Exp. Sta. Tech. Bull. no.5. 45p.
Ministry of Health, Department of Health, Nutrition Division, Thailand 1970 The Nutritive Value of Thai Foods. Nutr. Div., Dept. Health, Ministry of Health. 23p.
Ministry of Health, Directorate of Health Services, Nutrition Project, Burma 1969 The Nutritive Value of Burmese Foods. Nutrition Project, Ministry of Health, Rangoon, Burma. 43p.
Ministry of Health, Directorate of Health Services, Nutrition Project, Burma 1959 Food Composition Tables. Nutrition Project, Ministry of Health, Rangoon, Burma. 20 p.
Ministry of Health, Directorate of Nutrition, Republic of Indonesia 1964 Daftar analisa makanan (Food composition table). Nutrition Institute, Directorate of Nutrition, Ministry of Health, Rep. of Indonesia 40p. In Indonesian.
Ministry of Health, Republic of Vietnam 1964 Food composition table to calculate the value of rations. Lab. of Nutrition, Ministry of Health, Saigon.
Miranda, C.L., Dumada, U.G.L.M., Santos, M.H., and other 1968 A biological evaluation of coconut flour. Philipp. J. Nutr. 21 (2): 59–70.
Nakanishi, T. and Tokita. F.1957 Chemical composition of ewe's milk at different stages of lactation period. Tohoku J. Agric. Res. 8: 155–159.
Nakayama, O. and Watanabe, T.1962 Studies on soybean milk. J. Jap. Soc. Food Nutr. 15:191–195.
Namba, H.1966 Devaluation of soybean protein by heating. III. Autoclaving of soybean grain. Nippon Shokuhin Kogyo Gakkaishi 13(3):91–95.
National Committee on Nutrition, Subcommittee on Food Analysis and Research, Thailand 1968 Thai Food Value Table. Subcommittee on Food analysis and Research, Nat, Committee on Nutr. 13 p.
National Nutrition Research Dept., Applied Food Div., Japan 1969 Food analysis. Rept. of Nat. Nutr. Res. Dept., Japan nos. 32, 33, p. 105–126.
National Nutrition Research Dept., Applied Food Div., Japan 1968 Food analysis. Rept. Nat. Nutr. Res. Dept., Japan, nos. 30, 31, p. 95–123.
National Nutrition Research Department, Applied Food Division, Japan 1967 Food analysis. Rept. Nat. Nutr. Res. Dept., Japan nos. 26, 27, 31p.
National Nutrition Research Department, Applied Food Division, Japan 1966 Food analysis. Rept. Nat. Nutr. Res. Dept., Japan nos. 28, 29, 20 p.
National Research Council, Japan 1945 The practical standard values of vitamin B1 contained in Chief Japanese foodstiffs. Union Res. Com. on Vitamin B1. 5p.
Nishi, H.1949 The proteins of sweet patato. J. Agric. Chem. Soc., Japan 23: 52–55.
Okey, K.N.1968 The Indonesian food composition tables. (Working paper.) The First South East Asian Regional Seminar on Nutrition of the South East Asian Ministers Education Council, Jakarta, October 27–31.
Okamura, T., Matsuhisa, T. and Ashida, N.1968 (Dehydration of unhulled rice and its effects on physical and chemical qualities of brown rice. Parts 1, 2, and 3.) J. Jap. Soc. Food Nutr. 21:203–207; 208–211; 212–216. In Japanese: English summary.
Okuda, T. and others 1962 Improvement of the bread quality for school lunch. 1. Components and composition of bread for school lunch, 2. The actual nutrients content in the side dishes and the essential amino acid composition in protein. 3. Quality of bread material and fat content of bread. J.Jap. Soc. Food Nutr. 15:373–376; 16:164–167; 16:420–424.
Oliveiro, C.J.1955 The nutritive value of foods. Proc. Alumni Assoc. Malaya 8(2): 105.
Oliveros, M.S. and Sumabat, L.M.1968 Ascorbic acid losses in some cooked vegetables. 1. Petsay and kamote leaves. philipp. J.Nutr. 21:241–251.
Onate, L.U., Tubelleja, M.J., Manuel, M.F. and other 1964 Nutritive value of some Philippine plant foods. Philipp. J.Nutr. 17 (1): 2.
Onate, L.U., Tubelleja, M.J., and Tech, B.S.H.1964 Mineral and vitamin retention of some Philippine plant foods. Philipp. J. Nutr. 17:198–209.
Ono, F., Sato, F., Machii, Y., Sugiyama, N. and others 1970 Lipid composition of mayonnaise. J. Nutr. Japan 28(5): 190–193
Ono, M., Niwa, S. and Katayama, R.1968 (The ascorbic acid content of Citrus unshiu in Aichi Prefecture. 2. Regional and directional difference of ascorbic acid content of Citrus unshiu J. Nutr. Japan 26: 147–150. In Japanese: English summary.
Otagaki, K.K. and Matsumoto, H.1958 Nutritive values and utility of passion fruit by-products. J. Agric. Food Chem. 6:54–57.
Paick, N.K., Lee, S.K. and Choe, C.E.1964 Studies on the loss of vitamin contents in military rice during cooking process. Report of Army Res. and Testing Lab., Korea 3:10–12. In Korean: English summary.
Palad, J.G., Abdon, I.C., Lontoc, A.V., and others 1964 Nutritive value of some foodstuffs processed in the Philippines. Philipp. J. Sci. 93(4): 355–384.
Pannekoek-Westenburg, S.J.E., Nijholt, J.A. and Van Veen, A.G.1948 Voedingstabellen. (Food tables.) Med. Maandblad 1:357–367. In Dutch.
Pannekoek-Westenburg, S.J.E., Nijholt, J.A. and Van Veen, A.G. 1940 Tables of Composition of foods. Geneesk. Tijdschr. Nederland-Indie 80:1927–1966.
Payne, J. H., Ley, G. J., and Ajau, G.1941 Processing and chemical investigation of taro. Hawali Agric. Exp. Sta. Bull. 86: 3–42.
Payumo, E.M.1959 The oxalic content of some philippine food plants. Philipp. J. Sci. 88: 221–224.
Plagnol, H. and Dumertrit, J.1956 Thiamine in the milk of Vietnamese wet nurses: Study made in a refugee camp in North Vietnam. Med. Trop., Marseille 16 (5): 690–697.
Potgieter, M.1939 Taro as a dietary source of calcium. Hawaii Agric, Exp. Sta. Ann. Report, 1938, p. 86–87.
Prime Minister's Office, Resource Council, Committee on Food Composition, Japan 1954 Standard Tables of Food Composition. Food and Nutrition Council, Committee on Food Composition. 2nd Edit. 125p.
Prime Minister's Office, Resource Council, Committee on Food Composition, Japan 1951 Standard Tables of Food Composition. Food and Nutrition Council, Committee on Food Composition. 104 p.
Raghavendra, S.N and Juliano, B.O.1970 Effects of parboiling on some physicochemical properties of rice. J.Agric.Food Chem. 18(2):289–294.
Read, B.E. and Wagner, W.1940 Shanghai vegetables. China J. 33: 206–220, 259–271.
Reiko, I. and Kashima, Y.1965 Mineral constituents of tofu (soybean milk curd). Eiyogaku Zasshi 23 (4): 83 - 88.
Richard, C. and Lau, N. T.1961 Les ouef de tortue de mer (Chelonia mydas) aliment traditional vietnamien. Composition chimique et valeur alimentaire. (The egg of the sea turtle (Chelonia mydas) a traditional Vietnam food: chemical composition and food value.) Rev. Elevage Med. Vet. Pays Trop., 14: 329–335.
Richard, C., Nghi, N. N., Lau, N. T., and others 1960 (Fish in the diet of the Vietnamese. 2. Canned products, flours, and fish sausages.) Rev. Elevage Med. Vet. Pays Trop. 13:321–333. In French: English and French summaries.
Rosedale, J.L. and Milsum, J.N 1940 Malay leaf and other vegetables and their analyses. Fed. Malaya States Dept. Agric. Bull. Gen. Ser. 31, 21 p.
Saito, K. and others 1963 Studies on human milk, 5. Average values, individual variation and seasonal and regional differences of chemical composition of human milk. 6. Effect of days post partum, age of mothers and sampling volume on the chemical composition of human milk. J. Jap. Soc. Food Nutr. 16:327–347.
Saito, K. and others 1962 Studies on human milk. 4. Vitamin composition of composite milk from mothers. J. Jap. Soc. Food Nutr. 15: 408–415.
Saito, K. and others 1962 Studies on human milk. 3. Fatty acid composition of composite milk from mothers in Tokyo and Osaka. J. Jap. Soc. Food Nutr.15: 327–333.
Salcedo, J.,Concepcion, I., Guerrero, A.F., and others 1949 Studies on the thiamine content of rice, vegetables and other foods in Bataan Province. Acta Med. Philipp. 5(4) tl–19.
Sato, M.,Hirano, T., and Mizuno, N. 1943 Nutrition-chemical investigation on vegetables produced in Taiwan. II. Oxalic acid content. J.Soc.Trop.Agric.,Taihoku Imp.Univ.15:123-130.
Sauberlish, H.E. and Hutasoit, J.H. 1960 Some studies on protein value and amino acids in various Indonesian foods and feeds. (Abstract.) In Abstracts - Proteins and Amino Acids in Nutrition-of Fifth Intern. Congr. Nutr. Washington. D. C. P. 48.
Seoul National University 1969 (Composition of Foods.) Dept. Home Econ, College of Education, Seoul National University. In Korean.
Sevilla-Eusebio, J., Gonzaler, R. R., Eusebio, J.A. and other 1968 Studies on the Philippines leguminous seeds as protein foods. II. Effect of heat on the biological value of mungo, paayah, tapilan, and kadyos beans. Philipp. Agric. 52:218-232.
Shinano, S. and Ayano, Y. 1967 (Stuidies on the Components of lotus seed. 1. On the properties of the starch of lotus seeds.) J. Jap. Soc. Food Nutr. 20: 303-306. In Japanese: English summary.
Shinkokai, K.E. (Edit.) 1960 Tables of Food Composition in Japan. Nat. Inst. Nutr., Japan 439p.
Simpson, I.A. 1939 The antineuritic value of parboiled rice. A comparison with undermilled raw rice Bull. Inst. Med. Res. Fed. Malaya States, Bull, no. 4, 15p.
Simpson, I.A. and Chow, A.Y. 1956 Thiamine content of human milk in Malaya, Effect of administration of supplementary thiamine. J.Trop. Pediat. 2: 69–76.
Simpson, I.A. and Chow, A.Y. 1956 The thiamine content of human milk in Malaya. I. The “normal” level of thiamine in milk from Malay, Chinese, and Indian Women J. Trop.Pediat. 2 (1):3–17.
Simpson, I.A., Chow, A.Y., and soh, C.C. 1951 A study of the nutritional value of some varieties of Malayanrice. Bull. Inst. Med. Res. Fed. Malaya, Sci. Series no. 5, 20p.
Soedarmo, P. 1960 Popular guide for composition of meals.(Abstract.) In Abstracts - Proteins and Amino Acids in Nutrition-of Fifth Intern. Congr. Nutr. Washington,D.C. p. 56.
Standal, B.R.1963 Nutritional value of proteins of oriental soybean foods. J.Nutr. 8 (3):279–285.
Standal , B.R., Basset, D. R.,Policar, P.B. and other Fatty acids, cholesterol and proximate composition of certain prepared and unprepared foods in Hawii. Res. Bull. no.147. Hawaii Agric. Exp. Sta. Undated.
Standal , B.R., Basset, D. R.,Policar, P.B. and other Fatty acids, cholesterol and proximate composition of certain prepared and unprepared foods in Hawii. 1970 Fatty acids, cholesterol, and proximate analyses of some ready-to eat foods. J. Am. Diet. Assoc. 56(5):392-396.
Standal, B.R. and Kian, H.G. 1967 Nutritive quality of simulated milk mixture prepared from tropical plant products. J. Food Sci. 33(4):426-431.
Stanton, W. R. 1966 The chemical composition of some tropical food plants. VI. Durian. Trop. Sci. 8:6-10.
Steinkraus, K.H., Hwa, Y. B., Van Buren, J.P. and others 1960 Studies on tempeh - An Indonesian fermented soybean food. Food Res. 25: 777–788.
Stransky, E., Dauis-Lawas, D.T., and Lawas, I.L. 1954 On the protein level of milk in Filipino nursing women. J. Philipp. Med. Assoc. 30: 647–650.
Sukegawa, K. and Ozawa, S. 1967 (Studies on human milk in the farm and sea area women.) J. Jap. Soc. Food Nutr. 19:318–324. In Japanese: English summary.
Sulit, J. I., Navarro, O. B., San Juan, R. C. and other 1953 Proximate chemical composition oc various species of Philippine market fishes. Philipp. J. Fish. 2(1): 109–123.
Svasti, K. 1954 The minerals contents of bilis, a marine fish of Malaya. philipp. J. Sci. 83: 365–379.
Taira, H. 1970 Protein content of upland rice grains. J. Jap. Soc. Food Nutr. 23: 94–97.
Taiwan, Food Industry Research and Development Institute 1972 Analysis of some Asian foods. Unpublished data (under contract).
Takeshi, T., Suzuki, K. and Osakabe, I. 1969 Magnesium and Calcium contents of fish and squid tissues. Bull. Jap. Soc. Sci. Fish. 35 (4): 405–409.
Tanikawa, E. 1955 Studies on the proteins of meat of sea cucumber (Stichopus japonicus selenka). Mem. Fac. Fish., Hokkaido Uniy, 3: 1–91
Tanikawa, E. and Ishiko, H. 1956 Studies on the nutritive value of the meat of sea-cucumber (Stichopus i.) V. Nitrogen distribution and amino acid composition of protein of meat of Stichopus. Bull. Fac. Fish, Hokkaido Univ. 6: 37–48.
Tanikawa, E and Wakasa, T. 1955. Studies on the nutritivevalue of the meat of the sea-cucumber (Stichopus japonicus selenka). VII. Inorganic matter in the meat of Stichopus japonicus. Bull. Fac. Fish., Hokkaido Univ. 6: 49–51.
Tashiro, T. and Inari, S. 1964 Food chemical studies on leaf vegetables. I. On mineral elements of Tsuruna. J.Jap.Soc.Food Nutr. 17: 102–105.
Tashiro, T.and Nakatsuka, M. 1968 (Food-chemical studies on leaf vegetables. 2. Determination of carotene.) J. Jap. Soc. Food Nutr. 21: 43–46. In japanese: English summary.
Teong, T.S. 1968 Food composition Tables Compiled for Use inWest Malaysia. Dept. Soc. and Prevent. Med., Fac. Med. Univ. 44 p. .bl Terra, G.J.A. 1964 The significance of leaf vegetables especially of cassava, in tropical nutrition. Trop. Geogr. Med., 16: 97–108.
Thanh, N. B. 1953 Un condiment azote: Le Nuoc Mam. (Fish sauce). Thesis for doctorate, Ministry of Agriculture, Saigon.
Tin Tin Oo and Kywe Thein 1965 Thiamine content of various strains of rice. Dept. Nutr., Burma Med. Res. Ins., Rangoon.
Tu, Y. 1969 Nutritive Values of Foods. Won Yit Booh Co., HongKong. 84p.
Tung, T.C., Hung, P.C., and Li, H. C. 1961 Composition of foods used in Taiwan. J. Formosan Med. Assoc. 60: 973–1005. In Chinese: English summary.
Valyasevi,A. and Vimoksant, S. 1968 Chemical composition of breast milk in different locations of Thailand. J. Med. Assoc., Thailand 51(6):348-353.
Van Hulssen, C.J. and Koolhaas, D.R. Composition of several species of Dutch Indian Amorphophallus. Ing. Nederland-Indie 7: 29–35.
Van Veen, A. G. 1948 Calciumgehalte van visvles onder involed van de toebereiding. (Calcium content of fish as afffected by cooking.) Chronica Naturae, 104–149. In dutch.
Van Veen, A. G. 1941 Chemische onderzoek over pedah, een gezouten visproduct. (Chemical analysis of pedah, a salted fish product.) Ing. Ned. Ind. 7, 8:128 In Dutch
Van Veen, A. G. and Schaefer, G. 1950 Influence of the tempeh fungus on the soybean Doc. Neerl. Ind. Morb. Trop., 2: 270.
Varavej, P. 1959 Thai processed food products. In Pro. Ninth Pacific Sci. Congress 15:117-124.
Vialard-Goudou, A. 1962 Nuoc mam or Vietnamese fish sauce. Prod. Pharm. 17:424-431.
Voalard-Goudou, A., Darrieusecq, J. and Lau, N. T. 1958 Les vitamines du groupe B dans les aliments vegetaux au sud Vietnam. (B-vitamin complex of Vietnamese vegetables.) Qual. Plant. Mat. Veg. 3-4:426-431.
Vinacke, W. R., Hartzler, E. and Tanada, Y. 1950 Processed rice in Hawaii, Nutritive value, susceptibility to insect infestation and consumer acceptance as compared with white and brown rice. Hawaii Agric. Exp. Sta. Tech. Bull. no. 10. 66 p.
Vy, T. 1971 Nutritional value and composition in foodstuffs of the diet of the Vietnamese rural adult. Am. J. Clin. Nutr. 24: 38–40.
Vy,T. and Chom, T.V. Nitrogenous seasoning foods in Vietnam. Mimeograph, 9 p. Undated.
Vy, T., Dinh, N.L and De, L.T. 1970 Nutritional value of diets in Saigon orphanages. Am. J. Clin Nutr. 23(3): 256–257.
Wada, S. and Suzuki, H. 1960 Thiamine decomposition factors contained in tea. J.Jap. Soc. Food Nutr. 13:327-329.
Walker, M., Wenkam, N.S., and Miler, C. D. 1959 Fat, protein, sodium, and calories in diets in Hawaii. J. Am. Diet. Assoc. 35(2):122–127.
Wan, S. and Tang, K. Y. 1943 (composition of Chinese foods.) Chinese Bull, Nutr. 2: 50. In Chinese,
Wang, C. F. 1942 Human nutrition of vitamin C in China. 2. Effect of Cooking on the ascorbic acid content of vegetables. J. Chinese Chem ,Soc. 9: 141–150.
Wang, C.F. and Ma, H. C. 1943 (Chemical composition of “tse-li”.) Exp. Hyg. no. 3 and 4, p. 48–50. In Chinese.
Wang, C.F. and Wang, H.C. 1946 (provitamin A content of tea, grassses and melon leaves.) Chinese J. Nutr. 1: 25–28. In Chinese: English summary.
Watt, B. K. and Merrill, A.L. 1963 Composition of Foods-Raw, Processed and Prepared. Agriculture Handbook No. 8, Consumer Food Economics Research Division, Agricultural Research Service, U.S.D.A., Washington, D.C. 190p.
Wenkam, N. S. and Miller, C. D. 1965 Composition of Hawaii Fruits. Hawaii Agric. Exp. Sta. Bull. no. 135.
Wenkam, N.S., Miller,C.D. and Kanehiro, Y. 1961 The sodium content of Hawail-grown fruits and vegetables in relation to environment. J.Food Sci. 26(1):31–37.
Wenkam, N.S. and Thong, F. L. 1969 Sodium and potassium in some Hawaii foods Hawaii Med.J. 28(3): 209–212.
Willimott, S. G. 1949 The composition and nutritive value of the Eygtain Kidney bean(Dolichos lablab Linn). Med. J. Malaya 3:245-249.
Willimott, S. G. 1949 Malyan food composition table. Dept. Agric. Fed. Malaya Sci. Series no. 23, 34p.
Wisconsin Alumni Research Foundation Institute, Inc. 1972 Analysis of some Asian foods imported to U.S.A. Unpublished data (under contract).
Wongchai, 1966 V. and Phornphilboul, B. 1966 Calorigenic nutrients and some minerals in 117 northern ThaI's dishes. Northern thai's foods. J.Med. Assoc., Thiland 49:8.
Wu, Woot-Tsuen 1945 Nutrient values suggested for Far Eastern countries. Committee on International Food Problems, National Research Council. 16p.
Wu, Woot-Tsuen 1944 Food Supply and Nutrition in China. In China, Area References series, Part III. 312 p.
Wu, Woot-Tsuen 1943 The nutritive value of Chinese fruits and vegetables. Burea of Human Nutrition and Home Economics, U.S. Department of Agriculture. Mimeo. 17p.
Yamadori, M. 1949 Determination of standard vitamin contents of Japanese foodstuffs. Kitasato Arch. Exper. Med. 22: 41–46, July.
Yamamoto, T., Hamada, H., Takahashi, K. and other 1967 Invesigation of the composition of milk in various districts of Japan. Bull.Nat Inst. Animal lndus. Japan no.14 p.2.
Yamamoto, Y. and Tomita, Y. 1954 A fluorometric method for determining the riboflavin content of sweet potatoes. Bull. Fac. Agric. Kagoshima Univ. 3:114–121.
Yamazoe, Y. 1965 Nutritional studies on fish in Ariake Bay:3. Studies on the content of water soluble vitamin of Mutigoro J. Jap. Soc. Food Nutr. 17:379-380.
Yamazoe, Y. 1965 Nutritional studies on fish in Ariake Bay 2. Studies on the content of cholesterol and phosphatides of Mutigoro and Warasubo. J. Jap. Soc. Food Nutr. 17; 329–336.
Yanase, M., Shimizu, Y. and Higashi, H. 1964 Vitamins in Katsuoblishi (desiccated skipjack). Nippon Susan Gakkaishi 30:935-939.
Yang, C.H. 1957 Studies on vitamin contents of Korean foods.(v) Contents of niacin. Report of Nat. Chem. Lab., Seoul, Korea 6;15, 88–89. In Korean: English summary.
Yang, C.H. 1957 Studies on vitamin contents of Korean foods. (IV) Contents of total carotene. Report of Nat. Chem. Lab., Seoul, Korea 6:14, 86-87. In Korean:English summary.
Yang, E.F. and Read, B. E. 1940 Vitamin B1 content of Chineses plant beri-beri remedies. Chinese J. Physiol. 15:9–17
Yano, M. and Yamaguchi, T. 1955 (Changes in thiamine and riboflavin contents of vegetables and fruits in storage.) Vitamin (Kyoto) 8 (1): 299–303. In Japanese:English summary.
Yano, M. and Yamaguchi, T. 1955 (Determination of standard vitamin contents of Japanese foodstuffs. VIII. The contents of thiamine and riboflavin.) Vitamin (Kyoto) 8(1):22–27. In Japanese.
Yen, C.H. 1942 Potassium content of plant materials of the Wutungkaio region, Szechuan, China. Yellow Sea Res. Bull. no. 26.
Yi, L.K. and Ferny, Y.Y. 1942 A note on the composition of some wild leaves, barks, and roots that may be used as food-stuffs during famine time. J. Chinese Chem.Soc. 9: 157–163.
Yonezawa, K. and Noro, G. 1966 Potassium content of foods and its significance as the source of dietary intake of potassium ion. Jap. J. Nutr. 24(2):11–15. In Japanese: English summary.
Yoshino, Y., Shimada, T. and Shimada, T. 1970 On the availability of iron in foodstuffs. J. Jap. Soc. Food Nutr. 23(2):40–44.
Yu, J. Y. 1957 Studies on vitamin contents of korean foods. I. Contents Vitamin C, Report of Nat, Chem. Lab. 6:13, 78–80. In Korean: English summary.
Yu, T. F. 1940 Effect of cooking on the vitamin C content of vegetables. Chinese Med. J. 57:523–534.
