Relation between the Temperature and the Amount of Detected Lead in Preparation of Chinese Plate
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- WADA Yutaka
- Kanagawa Prefectural Public Health Laboratory
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- SAITO Yoshihisa
- Kanagawa Prefectural Public Health Laboratory
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- YOSHIDA Yoshiya
- Kanagawa Prefectural Public Health Laboratory
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- KANNO Saburo
- Center of Public Nuisance, Kanagawa Prefecture
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- AMOU Tetsuo
- Okura-China Co., Ltd.
Bibliographic Information
- Other Title
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- 陶磁器製食器の製造時における焼成温度と鉛溶出量について
- トウジキセイ ショッキ ノ セイゾウジ ニ オケル ショウセイ オンド ト ナマリ ヨウシュツリョウ ニ ツイテ
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Journal
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- Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
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Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 11 (4), 295-298, 1970
Japanese Society for Food Hygiene and Safety
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Keywords
Details 詳細情報について
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- CRID
- 1390282679202986880
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- NII Article ID
- 130003691654
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- NII Book ID
- AN00117741
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- ISSN
- 18821006
- 00156426
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- NDL BIB ID
- 8251997
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles