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Ecology of Food and Nutrition Volume 38, 1999 - Issue 4
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Original Articles

Japanese festival foods

Julia Y. Wada Harbor‐UCLA Hospital, Torranace, California, 90247, USA
,
Barbara Pogosian Department of Mathematics and Science, Golden West College, Huntington Beach, California, 92647, USA
,
Yumi Sato Department of Nutrition, University of California, Davis, California, 95616, USA
&
Louis E. Grivetti Department of Nutrition, University of California, Davis, California, 95616, USA Phone: [530] 752–2078 Fax: [530] 752–2078 E-mail: [email protected].
Pages 307-350 | Accepted 01 Apr 1998, Published online: 31 Aug 2010

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M. P. Simmonds, K. Haraguchi, T. Endo, F. Cipriano, S. R. Palumbi & G. M. Troisi. (2002) HUMAN HEALTH SIGNIFICANCE OF ORGANOCHLORINE AND MERCURY CONTAMINANTS IN JAPANESE WHALE MEAT. Journal of Toxicology and Environmental Health, Part A 65:17, pages 1211-1235.
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Articles from other publishers (3)

Jasmina Lukinac & Marko Jukić. (2022) Barley in the Production of Cereal-Based Products. Plants 11:24, pages 3519.
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Yuta Uchiyama, Hikaru Matsuoka & Ryo Kohsaka. (2017) Public recognition of traditional vegetables at the municipal level: Implications for transgenerational knowledge transmission. Journal of Ethnic Foods 4:2, pages 94-102.
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Kenneth M Olsen & Michael D Purugganan. (2002) Molecular Evidence on the Origin and Evolution of Glutinous Rice. Genetics 162:2, pages 941-950.
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