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ANNEXE 6

BIBILIOGRAPHIE CHOISIE CONCERNANT LA TABLE DE COMPOSITION DES ALIMENTS A L'USAGE DE L'ASIE DE L'EST
lère PARTIE

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 conservés sous différents échantillons africains salés et séchés farines industrielles et séchés, 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 1963 Standard Food Composition Table of Japan. Printing Bureau, Ministry of Finance, 3rd Edit. p. 118

Alcaras-Bayan, A., and Tevertin, R.M. 1957 The composition of dillis 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, p. 180–200

Amano, T., Takeuchi, T. and Yoahil, H. 1970 Utilization of soysayce cake. Cehmical composition of soysayce cake. Hakko Kogabu 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 Coucha, J.A. 1948 Nicotinic acid in rice polishings. J. Philipp. Pharm. Assoc. 35:269.

Arai, Y. and Seki, H. 1961 Sodium and potassium content of fishes: I. 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. Cooperatives, Fed. Malaya, Div. Agric. Bull. no. 113, p. 32.

Autret, M. and Mau, N.V. 1944 Tables Alimentaires Indochinoises. (Food Composition Tables in Indo-China) Rev. Med.d'Extreme Orient 22: 73–78. In French.

Autret, 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., Gonzalez, O.N. and Villacorts, S.C. 1965 Phytin, total phosphorus and calcium contents of some Philippine foods. Philipp. J. Sci. 94(2):141–152.

Bauer, A. Denning, H. and Miller, C.D. 1950 Thiamine, ribiflavin and niacin contents of food commonly used in Hawaii. Hawaii Agrio. 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. Phillipp. Pharm. Assoc. 44:45.

Bona, S.L. and Concepcion, I. 1940 Vitamin C in Philippine camotes: comparison between the nutritive value of the canote and the potato. Univ. Philipp. Nat. and Appl. Sci. Bull. 7:415–422.

Brieger, F.G. and others Study of the Chines oabbage. Hospital 26:685.

Brossard, N. 1961 Les carotenoides du kaki. (The carotenoids of japanese persimmons.) C.R. Acad. Agrio. 47:336–337.

Brown, A.B. and Banson, N.S. 1961 Iron content of some Philippine vegetables. 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.

caganpang, G.B., Cruz, L.J., Espirity, S.G., 1966 and others Studies on the extraction and composition of rice proteins. Cereal Chem. 43!145–155.

Camara-Besa, S.F. ad 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. ad 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. ad Bataclan, M. 1952 The sodium and potassium content of Phillipppine foods. 1. Foods of plant origin. Acta Med. Philipp. 9:1–30.

Carangal, A.R. 1962 and others the acid conatituents of some Philippin fruits Phillipp. Agric. 44:514–519.

Chai, R.S. 1967 Studies on the nutrition of the Koreans. College of Pharmacy, Sookayung 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 Chemical Lab. 143 p. In Korean.

Chai, R.S. and Yu, J.Y. 1961 Nutritive value of Koreen 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 Nat. Chem. Lab., Seoul, Korea 7:39–41 In Korean: English summary.

Chai, R.S., Yu, J.Y., Kim, K.H. and others 1958 Nutrition values of winter kimchies. Report Nat. Cgem. Lab., Seoul, Korea 7:45–47. In korean: English summary. Chai, R.S., Yu., 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 juices. J. Sci. Food Agric. 12:701–705.

Chang, C.Y. 1940 Proximate analysis of "small cabbage" (Brassica chinesis L.) and biological value of its proteins. Chinese J. Physiol. 15: 243–252.

Chang, K.H. 1944 (Vitamin C conten of fruits and vegetables.) Chinese Mutr. Bull. 4: 18

Change, P.C. and Adolph, W.H 1940 Chinese celery cabbage.I.Carbohydrate. Chinese J.Physiol. 15: 28–288.

Chen, C. Y., 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 Pluorine contents of foodstuffs in Szechuan. Chinese J. Physiol. 15: 263–237.

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 wholewheat 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-bean Bull. Sci. Res. Inst. Korea 4(1):41–45.

Chih, A.F.and Adolph, W.H. 1949 Organic acids in Chinese leaf Vegetables. J.Chinese Cehm. Soc. 16: 100endash104

Chikube, S. 1967 !Chemical compostion and quality of rice in Japan. Intern. Rice Coms. Newsletter Special Issue. Sys. 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 Forein rice. J. Jap. Soc. Food Nutr. 13:137–140.

Choe, C.E., Kim, C.H., Kim, W.S., and other 1960 Thiamione, riboflavin and niacin contents in dried “Melchi”. Bull. Sci. Res. Inst., Korea 5(2):187–188.

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. I. 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 soybean fermentation product. Bull.Sci. Res. Inst., Korea 5(1):29–35.

1959 Studies of flavin. I. Flavin contents and forms in Korean laver. Bull. Sci. Res. Inst., Korea 4(1)L25–30.

Choe, C.U. and Kim, S.K. 1956 Studies on the vitamin s. Part 3. Ascorbic acid contents in various Korean vegetables. Bull. Sci. Res. Inst., Korea 1:15–16. In Korean: English summary.

Chci, 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–, 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.’ Mat. 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.

1966 The protein nutritive quality of ikan biles (Stolephonus spp.) Med. J. Malaysia 20(3): 230–233.

Chow, C. 1946 Vitamin A content of Chinese animal foods. Chinese J.Mutr. 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 vitamin 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. Mania, Philippines 2nd Edit. 30 p.

Concepcion, I. and Intengan, C.L. 1952 Losses of vitamin 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.Philpp. 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 tems 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 Gutierres, M 1947 Biological assay for thiamine of three varieties of rice grown in the Philippines. J. Philipp. Med. Assoc. 23:65.

De Leon, A.I., Eufemio, N. and Pineda, M. 1963 Chemical composition of Philippine algae. Philippine 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.

Fan. 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. 1968 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 1959 (prepared by Chatfield, C.) 1965 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 Nutrtion Research Center (Formerly Institute of Nutrition) 1964 Food Compostion 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 Edt., 134P.

Fujisawa, T., Yamazaki, M. and Sawai, H. 1963 Paper chromatography microanlysis of vitain C in foods. J. Vitaminol.,Japan 9:236–242.

Fukuhara, T. and others 1963 Studies on Japanese pickle (Suzuki-zuke). 1. Change in chemical composition of Japanese pickle (Suzuki. Zuke). J Jap. Soc. ood Nutr. 16:323–326.

Furuichi, E. and others 1962 Studies on human milki: 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, C.M. 1941 A comparative study of nutrients of nuts of Pili (Canarium Ovatum). Phillipp. Agric. 30:96–106.

Goto, T. 1957 On the change in contents in various mineral elements in the food during cooking. Tonoku J. Agric. Res. 8:99–111.

Goto, T. 1956 Studies on foods elements and cooking 1. Spectochemical analysis of microquantities of inorganic elements in ordinary foods. Tohoku J. sgric. Res. 6:279–284.

Gutierrez, M. 1940 The Vitamin B1(thiamine) content of phillippin foods. 1. The vitamin B1 content of corn, mungo, and soy bean. Acta Med. Phillipp. 1(2):415–423.

Hata, A. and Ogata, K. 1962 Studies on the fluctuation of nutrient composition and quality of some vegetables in the market. J. Japan Soc. Nutr. 15:161–166.

Harashima, K., Okazaki, H. and Aoki, H. 1961 A Simpliefied method for the determination of Vitamin in the presence of oarotene 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. Assoo. 25:28–38.

Hartzler, E.R. 1948 The Carptenoid pigment of the papaya. Hawali Agrio. Exp. Sta. Report, 1946–1949: 86–87.

Hartzler, E.R. 1945 The availability of ascorbic acid in papaya and guavas. J. Nutr. 30:355–365.

Hartzler, E., Rose, W. Willett, E. L. 1949 Thiamine riboflavin, and niacin content of raw and cooked pork from grain-fed and garabage-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 mineral of South Vietnam. Vietnamese bulletin: Science and Production, Laboratary of Nutrition, Department of Health, Saigon.

Hilker, D.M.1968 Antithiamine factors in blueberries, Internet. J. Vitamin Res. 38:387–391.

Hirayana, M. 1971 The nutritional value of the cooked foods in the restaurant. J. Nutr. Japan 29:168–176. Hla Pe, Mobaby, 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 ascorobic acid content in various types of mango (Mangifera indica). Proc. Burma Med. Res. Soc. 4:47–51.

Hoa, L.T. 1970 Infant formula powder with local component food, Thesis for food engineering degree. lab. of Nutrition, Department of Health, Saigon.

Hau, p.c.and Nich, C.C. 1952 Physiologic availbility of ascorbic acid in green leafy vegetables (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 availbility 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, calcuim contents of animal foodstuffe. 2. Sodium, potassium, calcuim contents of vegetable foodstuffs. J. Jap. Soc. Food Nutr. 15:365–373.

Iisuka, H. and Koyana, T.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 BioChemisty Division 1957 Food composition Tables Recommended for Use in the Phillippines. Inst. of Nutr., Dept. of Health, Manila, Handbook no. 1, 2nd Edit., 61 p. Institute of Nutrition (Prepard by the Staff of Food and Nutritional BioChemisty Divison1951 Food composition Tables Recommended for Use in the Phillipiness. Inst. of Nutr., Dept. of Health, Manila, Handbook no. 1, 1st Edt., 46 p.

Intengan, C.L.Alejo, L.C. Concepoion, I and others 1956 Composition of Phillippine foods, V. Phillipp. J. Sci. 85: 203–213. Compositionof Phillippine foods, I. phillipp. J. Sci. 82:227–252.

Intengan, C.L. Alejo, Corpus, V.A. and others 1955 composition of Phillippine foods. III. phillipp. J. Sci. 84:263–273.

Intengan, C.L., and others 1955 composition of Philliphs foods. IV. Phillipp. J. Sci. 84:343–364.

Intengan, C.L., Concepcion, I, Salaud, R.D. and others 1954 Composition of Phillippine foods. II. Phillipp. J. Sci. 83:187–218. Tsberto, A.R., Bautista, A.P., Gervasio, C.C., and others 1964 The effect of various cooking procedures on cooking losses and retention of B-vitamins in pork and beef. Phillips. J. Sci. 93:343–354.

Isibasi, M.and Sahara K.1940 Inorganic constituents of some Japanese seewards. J. Chem. Soc. 61:277.

Iwasaki, T and Tani, T. 1967 Effects 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. Hawali Agric. Exp. Stat. no. 87:52–60.

Juliano, B.O. 1966 Physicochemical Data on the Rice Grain. (Contains data on proximate composition lipids, vitamins, inorganic constituents and correlation of physicochemical properties of brown rice, milles rice, rice bran, rice polish and rice germ.) International Rice Research Institute Tech. Bull. no. 6, 150 p.

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 other 1964 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 other 1964 Some physicochemical properties of rice in Southeast Asia. Cereal Chem. 41:275–286.

Juliano, B.O., Ignacio, C.C., Pariganiban, Y.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 Sudies on the content of cholesterol and phosphatides of food. 1. 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 foods. II. On the minerals in red pepper. 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 Pseudomonac 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. Variations of components in the dongchimi during fermentation. Bull. Sci. Res. Inst., Korea 4(1):35–40

Kobatake,Y. and others 1964 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 Organization 1967 (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, 86 p.

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.

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 content 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 other 1965 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 Ann, 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 Ann, S.Y. 1959 Studies of the carotene antioxidants in food. 1. 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 other 1960 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, Brid. 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-Tseun Wu 1966 Food Composition Table for Use in Africa. Health Services and Mental Health Administration, U.S. Dept. of Health, Education and Welfare, U.S.A. 306 p.

Leung, Woot-Tseun 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-Tseun Wu 1961 Food Composition Table for Use in Latin America. Interdepartmental Committee on Nutrition for National Defense (ICNND), National Institute of Health, Bethesda, Maryland, U.S.A. 145 p.

Leung, Woot-Tseun 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, 20 p.

Leung, Woot-Tseun Wu, Pecot, R.K. and Watt, B.K. 1952 Composition of Foods Used in Far Eastern Countries. Agriculture Handbook no. 34, U.S. Department of Agriculture. 62 p.

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.

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