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, T., Fujita, H., Koizumi, A., Chiba, K., Miyasaka, M. & Ikeda, M. (1985): Baseline level of blood lead concentrations among Japanese farmers. Archs envir. Hlth , 40 , 170-176. Baseline level of blood lead concentrations

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1999 Watanabe, Y., Suzuki, N. & Kaiser, H.M. (1997): Identifying consumer characteristic associated with Japanese preferences toward

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Watanabe, T., Fujita, H., Koizumi, A., Chiba, K., Miyasaka, M. & Ikeda, M. (1985): Baseline level of blood lead concentrations among Japanese farmers. Archs envir. Hlth , 40 , 170-176. Baseline level of blood lead concentrations

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://www.iea-gia.org/documents/SzanyiKovacsHungaryExperiencedraftAxelsson4Apr09.pdf (last visited 28.12.2010.) Árpási M., Szabó Gy. Geothermal development in Hungary country update report 1995–1999, Proceeding World Geothermal Congress 2000 Kyushu-Tohoku, Japan, 28 May–10 June, 2000, pp. 59

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337 Wang, Y.& Song, Z. (2011): Operating mechanism of Japanese food safety committee and the implications, Contemporary Econ. Japan , 179 (5), 57

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., Kamata, K. & Miyamura, A. (2003): Simulation of migration from internal can coatings. J. Fd Hyg. Soc. Japan , 44 , 32–38. Miyamura A. Simulation of migration from internal can

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://www.grainhandler.com/drybasics.htm Hewlett-Packard (1996): HP 4285A Precision LCR Meter Operation Manual . Hewlett-Packard. Japan. HP 4285A Precision LCR Meter Operation Manual

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Handbook of Structural Stability , Edited by Column Research Committee of Japan, Corona Publishing Company, Ltd, Tokyo, 1971. Pin-Yu C., Michelson F. S. On the stability of grillage beams, Journal of Ship Research, Vol

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Acta Alimentaria
Authors: Sz. Szabó, Zs. Németh, É. Polyák, I. Bátai, M. Kerényi, and M. Figler

Japan (1997): Verocytotoxin-producing Escherichia coli (enterohemorrhagic E. coli ) infection, Japan, 1996–June 1997. Infect. Agents Surveillance Rep., 18 , 153–154. Verocytotoxin-producing Escherichia coli

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relationships between the grade and meat traits of Japanese black cattle (Wagyu) on the market in Japan . Proc. 45th International Congress of Meat Science and Technology , Yokohama , Japan , pp. 480 – 481

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