Overview
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Table of contents(131 papers)
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Application to Cancer Prevention
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Carcinogenesis and Its Inhibition: Experimental Approaches
About this book
Editors and Affiliations
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Department of Food Science and Technology Faculty of Agriculture, Kyoto University, Kyoto, Japan
Hajime Ohigashi
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Department of Applied Biological Sciences Faculty of Agriculture, Nagoya University, Aichi, Japan
Toshihiko Osawa
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Lipid Science Laboratory, National Food Research Institute, Ministry of Agriculture, Forestry and Fisheries, Ibaraki 305, Japan
Junji Terao
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Nutrition and Epidemiology, Department of Agriculture, Tokyo University of Agriculture, Tokyo 156, Japan
Shaw Watanabe
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First Department of Internal Medicine, Kyoto Prefectural University of Medicine, Kyoto 602, Japan
Toshikazu Yoshikawa
Bibliographic Information
Book Title: Food Factors for Cancer Prevention
Editors: Hajime Ohigashi, Toshihiko Osawa, Junji Terao, Shaw Watanabe, Toshikazu Yoshikawa
DOI: https://doi.org/10.1007/978-4-431-67017-9
Publisher: Springer Tokyo
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eBook Packages: Springer Book Archive
Copyright Information: Springer Japan 1997
Softcover ISBN: 978-4-431-67019-3Published: 20 April 2014
eBook ISBN: 978-4-431-67017-9Published: 27 November 2013
Edition Number: 1
Number of Pages: XV, 677
Number of Illustrations: 279 b/w illustrations, 21 illustrations in colour
Topics: Cancer Research, Food Science, Oncology, Biochemistry, general