Analyzed Sodium Values in Foods Ready to Serve
- 1 June 1966
- journal article
- research article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 48 (6) , 501-504
- https://doi.org/10.1016/s0002-8223(21)20546-4
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Mineral Composition of Vegetables, Mineral Elements in Fresh Vegetables from Different Geographic AreasJournal of Agricultural and Food Chemistry, 1959
- Sodium and Potassium by Flame PhotometryPublished by Elsevier ,1958
- NUTRIENTS IN FROZEN FOODS: Vitamin, Mineral, and Proximate Composition of Frozen Fruits, Juices, and VegetablesJournal of Agricultural and Food Chemistry, 1956
- PROCEDURE FOR THE DETERMINATION OF SODIUM, POTASSIUM AND CHLORIDE IN BIOLOGIC MATERIALThe Lancet Healthy Longevity, 1955
- HISTOCHEMICAL CHANGES ASSOCIATED WITH AGINGPublished by Elsevier ,1942