Potassium content of foods after cooking and acceptability of taste in people on dialysis.

Authors

N Christensen
P Schroth
A Allen
Heidi Wengreen, Utah State UniversityFollow
S Spencer

Document Type

Presentation

Journal/Book Title/Conference

Utah Dietetics Association Annual Meetings. Park City, UT.

Publication Date

1997

Comments

Utah Dietetics Association Annual Meetings. Park City, UT. April 1997.

Recommended Citation

Christensen N. Schroth P, Allen A, Wengreen HJ, Spencer S, et al. Potassium content of foods after cooking and acceptability of taste in people on dialysis. Utah Dietetics Association Annual Meetings. Park City, UT. April 1997.