Article ID Journal Published Year Pages File Type
3854812 Journal of Renal Nutrition 2015 8 Pages PDF
Abstract
Boiling in water and stewing in oil containing some water significantly reduced phosphorus content without affecting protein content. Soaking meat in cold water for 1 h before thermal processing reduced phosphorus content even more. These results may help optimize the design of menus for dialysis patients.
Related Topics
Health Sciences Medicine and Dentistry Nephrology
Preview
Analysis of Different Thermal Processing Methods of Foodstuffs to Optimize Protein, Calcium, and Phosphorus Content for Dialysis Patients
Authors
, , , , ,