Sodium and Potassium in Puerto Rican Meats and Fish

Autor:	Marta Cancio
Rok vydání:	1961
Předmět:	Meat Nutrition and Dietetics Chemistry Sodium Potassium Fishes Puerto rican chemistry.chemical_element Sodium Dietary Hispanic or Latino Animal science Humans Fish Food Science
Zdroj:	Journal of the American Dietetic Association. 38:341-343
ISSN:	0002-8223
DOI:	10.1016/s0002-8223(21)23184-2
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d4c22a5821ce3a3e4a8932a45e6603b4 https://doi.org/10.1016/s0002-8223(21)23184-2 Zobrazit plný text záznamu