Sumino Takeshi

スミノタケシ | Sumino Takeshi

Research field (3)： Hygiene and public health (non-laboratory) , Hygiene and public health (laboratory) , Healthcare management, medical sociology

Research keywords (2)：魚醤油 , 発酵食品、微生物

Research theme for competitive and other funds (4)：

MISC (23)：

The composition of free amino acids in Japanese and Korean Kimchi. Studies in comparative culture. 1993. 24
Study on Korean dietary culture through Japanese Sacrificial affering. Korean J. Dietary Culture. 1993. 8. 2
Sodium and Potassium contents of soy-paste made in Japan and Korea. Korean J. Dietary Culture. 1993. 8. 1
MOROOKA Nobuhisa, SUMITANI Yumiko, AIDA Kuniko, SUMINO Takeshi. Inhibitory effect of bacteria isolated from kimchi against the growth of mycotoxin producing fungi. Proceeding of the Japanese Association of Mycotoxicology. 1993. 37. 37. 46-50
Sodium and Potassium Contents of Salted Guts of Japan and Korea. The Journal of Asian Regional Association for Home Economics. 1992. 2

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Works (2)：

Education (4)：

Professional career (2)：

Work history (1)：

Koriyama Women's University School of Home Economics, Department of Food & Nutrition

Committee career (2)：

Awards (1)：

Association Membership(s) (5)：

韓国食文化学会(The Korean Society of Dietary Culture) , 日本調理科学会 , 日本家政学会 , 日本食品衛生学会 , 日本公衆衛生学会

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