Vrdoljak, Ivica <br/><br/>
Analysis of different thermal processing methods of foodstuffs to optimize protein, calcium, and phosphorus content for dialysis patients.  [electronic resource] 

 -  Journal of renal nutrition : the official journal of the Council on Renal Nutrition of the National Kidney Foundation  May 2015 
 - 308-15 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1532-8503 
<br/><br/><label>Standard No.: </label>10.1053/j.jrn.2014.11.002  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Calcium, Dietary--analysis<br/>Dietary Proteins--analysis<br/>Food Analysis<br/>Food Handling--methods<br/>Hospitals<br/>Hot Temperature<br/>Humans<br/>Meat--analysis<br/>Nutritional Requirements<br/>Phosphorus, Dietary--analysis<br/>Renal Dialysis<br/>Renal Insufficiency, Chronic--therapy