Fonte: Journal of Human Nutrition and Dietetics. Unidade: FMRP
Assuntos: POTÁSSIO, NEFROPATIAS, DIETA, ALIMENTOS
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BATISTA, R. Aparecida Borges et al. Potassium reduction in food by preparation technique for the dietetic management of patients with chronic kidney disease: a review. Journal of Human Nutrition and Dietetics, v. 34, n. 4, p. 736-746, 2021Tradução . . Disponível em: https://doi.org/10.1111/jhn.12846. Acesso em: 19 ago. 2024.APA
Batista, R. A. B., Japur, C. C., Prestes, I. V., Silva, J. F., Cavanha, M., & Pena, G. das G. (2021). Potassium reduction in food by preparation technique for the dietetic management of patients with chronic kidney disease: a review. Journal of Human Nutrition and Dietetics, 34( 4), 736-746. doi:10.1111/jhn.12846NLM
Batista RAB, Japur CC, Prestes IV, Silva JF, Cavanha M, Pena G das G. Potassium reduction in food by preparation technique for the dietetic management of patients with chronic kidney disease: a review [Internet]. Journal of Human Nutrition and Dietetics. 2021 ; 34( 4): 736-746.[citado 2024 ago. 19 ] Available from: https://doi.org/10.1111/jhn.12846Vancouver
Batista RAB, Japur CC, Prestes IV, Silva JF, Cavanha M, Pena G das G. Potassium reduction in food by preparation technique for the dietetic management of patients with chronic kidney disease: a review [Internet]. Journal of Human Nutrition and Dietetics. 2021 ; 34( 4): 736-746.[citado 2024 ago. 19 ] Available from: https://doi.org/10.1111/jhn.12846
