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The Effect of Cooking on the Sodium and Potassium Content in Foods(Part 1)

  • Ono F
  • Daimatsu T
The Japanese Journal of Nutrition and Dietetics (1974) 32(1) 19-23
DOI: 10.5264/eiyogakuzashi.32.19
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Ono, F., & Daimatsu, T. (1974). The Effect of Cooking on the Sodium and Potassium Content in Foods(Part 1). The Japanese Journal of Nutrition and Dietetics, 32(1), 19–23. https://doi.org/10.5264/eiyogakuzashi.32.19

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