Instant noodles as a major cause of pediatric burns

被引：1
|
作者：
Murata, Maho [1 ,2 ]
Chiba, Takahito [1 ]
Kohda, Futoshi [1 ]
Furue, Masutaka [2 ]
机构：
[1] Aso Iizuka Hosp, Dept Dermatol, Fukuoka, Japan
[2] Kyushu Univ, Grad Sch Med Sci, Dept Dermatol, Fukuoka, Japan
来源：
DERMATOLOGICA SINICA | 2018年 / 36卷 / 03期
关键词：
D O I：
10.1016/j.dsi.2018.02.003
中图分类号：
R75 [皮肤病学与性病学];
学科分类号：
100206 ;
摘要：
引用
收藏
页码：167 / 168
页数：2
相关论文
共 50 条
  • [31] BICYCLE INJURIES - A MAJOR CAUSE OF PEDIATRIC TRAUMA
    ARMSTRONG, PF
    WESSON, DE
    BORJA, E
    HOLLISTER, A
    SPENCE, LJ
    FILLER, RM
    WILLIAMS, JI
    JOURNAL OF TRAUMA-INJURY INFECTION AND CRITICAL CARE, 1987, 27 (07) : 815 - 815
  • [32] Invasion of the cup-packaged instant noodles by the Indian meal moth, Plodia interpunctella (Hubner) (Lepidoptera: Pyralidae), and development of the larvae on the instant noodles.
    Murata, Mika
    Imamura, Taro
    Miyanoshita, Akihiro
    JAPANESE JOURNAL OF APPLIED ENTOMOLOGY AND ZOOLOGY, 2006, 50 (02) : 131 - 136
  • [33] The Current Pattern of Pediatric Burn Injuries in an Australian Major Burns Center
    Mok, Sophie Yi Yu
    Adams, Susan Elizabeth
    Holland, Andrew John Anderson
    JOURNAL OF BURN CARE & RESEARCH, 2024, 45 (05) : 1207 - 1216
  • [34] Dietary patterns, instant noodles intake, and cardiometabolic risk factors
    Shin, Hyun Joon
    Cho, Eunyoung
    Lee, Hae-Jung
    Fung, Teresa
    Rimm, Eric
    Rosner, Bernard
    Manson, JoAnn E.
    Hu, Frank
    FASEB JOURNAL, 2013, 27
  • [35] Analysis of the Impact of Reformulation of the Recipe Composition on the Quality of Instant Noodles
    Marciniak-Lukasiak, Katarzyna
    Durajczyk, Ewelina
    Lukasiak, Aleksandra
    Zbikowska, Katarzyna
    Lukasiak, Piotr
    Zbikowska, Anna
    APPLIED SCIENCES-BASEL, 2024, 14 (20):
  • [36] Optimum processing conditions of instant Asian noodles in superheated steam
    Pronyk, C.
    Cenkowski, S.
    Muir, W. E.
    Lukow, O. M.
    DRYING TECHNOLOGY, 2008, 26 (02) : 204 - 210
  • [37] Determination of styrene oligomers in instant noodles contained in a polystyrene container
    Yamada, T
    Tanaka, M
    Hirano, S
    Nagao, Y
    Kobayashi, K
    Sakurai, T
    Furukawa, Y
    Nobuhara, Y
    BUNSEKI KAGAKU, 2000, 49 (11) : 857 - 867
  • [38] Effect of Preservation Methods on the Quality of Instant Fresh Rice Noodles
    Wei P.
    Chen J.
    Xu F.
    Chen L.
    Science and Technology of Food Industry, 2021, 42 (11) : 44 - 49
  • [39] DETECTION AND DETERMINATION OF POLYSORBATE IN POWDERED SOUP OF INSTANT NOODLES BY COLORIMETRY
    TONOGAI, Y
    NAKAMURA, Y
    TSUJI, S
    ITO, Y
    JOURNAL OF THE FOOD HYGIENIC SOCIETY OF JAPAN, 1987, 28 (06): : 427 - 435
  • [40] Drying Kinetics of Instant Asian Noodles Processed in Superheated Steam
    Pronyk, C.
    Cenkowski, S.
    Muir, W. E.
    DRYING TECHNOLOGY, 2010, 28 (02) : 304 - 314
12345