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pro vyhledávání: '"Ana Gong"'
Publikováno v:
Journal of Food Quality, Vol 2017 (2017)
The potential physics differences of Chinese traditional stewed pork during mastication were investigated. Ten subjects chewed and expectorated the fat and lean layers of stewed pork with brown sauce at different stages of mastication. The produced b
Externí odkaz:
https://doaj.org/article/670cc770330d4ce9acb611e158902acb
Publikováno v:
Journal of Food Quality, Vol 2017 (2017)
The potential physics differences of Chinese traditional stewed pork during mastication were investigated. Ten subjects chewed and expectorated the fat and lean layers of stewed pork with brown sauce at different stages of mastication. The produced b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::23a1679aec59aca3d1fa006241caffa5
https://doi.org/10.1155/2017/4714919
https://doi.org/10.1155/2017/4714919
Autor:
Tengiz Verulava, Revaz Jorbenadze, Ana Lordkipanidze, Ana Gongadze, Michael Tsverava, Manana Donjashvili
Publikováno v:
Journal of Health Research, Vol 36, Iss 3, Pp 575-583 (2022)
Purpose – Heart Failure (HF) is one of the leading mortality causes in elderly people. The purpose of this study is to assess readmission rates and reasons in elderly patients with HF. Design/methodology/approach – The authors explored medical re
Externí odkaz:
https://doaj.org/article/37720da7194046c9ba6caa2ccee34022