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  • Analysis of different thermal processing methods of foodstuffs to optimize protein, calcium, and phosphorus content for dialysis patients
    Vrdoljak, Ivica; Panjkota Krbavčić, Ines; Bituh, Martina ... Journal of renal nutrition, 05/2015, Letnik: 25, Številka: 3
    Journal Article
    Recenzirano

    To analyze how different thermal processing methods affect the protein, calcium, and phosphorus content of hospital food served to dialysis patients and to generate recommendations for preparing ...
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