Potassium, phosphorus and sodium content of commercially available soups: Implications for patients with chronic kidney disease
| dc.contributor.author | Wong On Wing, Jenna | |
| dc.contributor.supervisor | Darling, Pauline B | |
| dc.date.accessioned | 2018-04-20T15:18:01Z | |
| dc.date.available | 2018-04-20T15:18:01Z | |
| dc.date.issued | 2018 | |
| dc.identifier.uri | http://hdl.handle.net/10393/37514 | |
| dc.identifier.uri | https://doi.org/10.20381/ruor-21783 | |
| dc.language.iso | en | en_US |
| dc.title | Potassium, phosphorus and sodium content of commercially available soups: Implications for patients with chronic kidney disease | en_US |
| dc.type | Poster | en_US |
