Pronounced increase in serum creatinine concentration after eating cooked meat

Pronounced increase in serum creatinine concentration after eating cooked meat

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Bibliographic Details
Published in:British Medical Journal Vol. 1; no. 6170; pp. 1049 - 1050
Main Authors: Jacobsen, F K, Christensen, C K, Mogensen, C E, Andreasen, F, Heilskov, N S
Format: Journal Article
Language:English
Published: England British Medical Journal Publishing Group 21-04-1979
British Medical Association
BMJ Publishing Group LTD
Subjects:
Animals
Beef
Boiling
Cattle
Cooking
Creatinine - blood
Hot Temperature
Humans
Male
Meat
Meats
Pork
Short Reports
Stews
Swine
Time Factors
Online Access:Get full text
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Description
Bibliography:ark:/67375/NVC-9D693LNS-Q
href:bmj-1-1049.pdf
local:bmj;1/6170/1049
istex:93A96294E9DB025642C63D37789B8E591089C1BF
PMID:571747
ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
ISSN:0007-1447
1468-5833
DOI:10.1136/bmj.1.6170.1049