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Novel Differential Measurement of Natural and Added Phosphorus in Preserved versus Non-Enhanced Ham
Accurate assessment of the quantity and chemical type of phosphorus (P) content in processed meat products may have major clinical implications for management of kidney disease patients. We examined 40 lots of cooked ham including 20 without and 20 with P-containing preservatives. Novel spectro-phot...
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| Veröffentlicht in: | J Ren Nutr |
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| Hauptverfasser: | , , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
2012
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5798428/ https://ncbi.nlm.nih.gov/pubmed/22406120 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1053/j.jrn.2011.12.010 |
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