Please fill out your "Member Recommendation Card" and have a scientific councilor sign thereon, and send it to the office at the address below.
Please remit your membership fee (see the table below for the price) to the postal account below.
*Please use the "Member Recommendation Card" and the postal transfer form for membership fee inserted after the blue pages of the April 2003 issue of Folia Pharmacologica Japonica.
| Office of Japanese Pharmacological Society Gakkai Center Bld., 4-16, Yayoi 2-chome, Bunkyo-ku, Tokyo 113-0032, Japan Telephone: 03-3814-4828; Facsimile: 03-3814-4809 E-mail: pharmacology@hi-ho.ne.jp or society@pharmacol.or.jp Postal account number: 00180-4-650975 Account name: Shadan Hojin Nippon Yakuri Gakkai |
In principle, delivery of the Japanese language journal Folia Pharmacologica Japonica will start from the first issue of the volume issued in the month in which your membership fee was paid.
If you wish to receive past issues of the journal that date as far back as the beginning of the year, please let us know in writing.
Delivery of the English language journal JPS will start from the first issue of the relevant year. In principle, journals will be sent to your office.
|
Type |
journal |
Non-student |
Student |
|---|---|---|---|
| Type A membership | Japanese language journal | ¥9,000 | ¥6,500* |
| Type B membership | Both journals | ¥17,000 | ¥10,500* |
| Foreign membership | English language journal | ¥9,000 | ¥6,500* |
|
Scientific councilor |
Both journal | ¥18,000 | |
| Japanese language journal only | ¥15,000 | ||
| * | If you are an undergraduate or postgraduate student and wish to use the student discount service, please have your supervising professor sign on the postal transfer form for the membership fee and pay the relevant student price (type A membership, ¥6,500; |
| * | The postal transfer form for the membership fee is inserted after the blue page of the April 2003 issue of Folia Pharmacologica Japonica. |
| |
Copyright(C) The Japanese Pharmacological Society All Rights Reserved. |