Effect of high hydrostatic pressure and reducing sodium chloride and phosphate on physicochemical properties of beef gels
Author:
Affiliation:
1. Graduate School of Science and Technology, Niigata University, Niigata, Japan
2. Institute for Research Promotion, Niigata University, Niigata, Japan
Publisher
Informa UK Limited
Subject
Condensed Matter Physics
Link
https://www.tandfonline.com/doi/pdf/10.1080/08957959.2019.1586895
Reference29 articles.
1. Understanding Sources of Dietary Phosphorus in the Treatment of Patients with Chronic Kidney Disease
2. Phosphorus and Potassium Content of Enhanced Meat and Poultry Products: Implications for Patients Who Receive Dialysis
3. Global, regional and national sodium intakes in 1990 and 2010: a systematic analysis of 24 h urinary sodium excretion and dietary surveys worldwide
4. Relative contributions of dietary sodium sources.
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