文章基本信息

标题：魚肉中のナトリウム, カリウム含量 (1)
本地全文：下载
作者：新井養老 ; 関博麿
期刊名称：日本栄養・食糧学会誌
印刷版ISSN：0287-3516
电子版ISSN：1883-2849
出版年度：1961
卷号：14
期号：4
页码：309-311
DOI：10.4327/jsnfs1949.14.309
出版社：Japanese Society of Nutrition and Food Science
摘要：Sodium and potassium contents of fishes were determined by flame photometry. From the standpoint on alimentotherapy (low sodium diet) of edema, the authors investigated whetherthere was any difference in sodium contents of white and lean meat. According to the data obtained, both the white and lean meat contained potassium more than sodium.