{"title":"Features and Utilization of the Standard Tables of Food Composition in Japan 2020 (Eighth Revised Edition)","authors":"Tomoko Watanabe","doi":"10.5264/eiyogakuzashi.79.253","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":22522,"journal":{"name":"THE JAPANESE JOURNAL OF NUTRITION AND DIETETICS","volume":"29 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2021-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"THE JAPANESE JOURNAL OF NUTRITION AND DIETETICS","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.5264/eiyogakuzashi.79.253","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}