@article{66aa509e771f4496bb63ba9cf435f485,
title = "Differences among Total and In Vitro Digestible Phosphorus Content of Meat and Milk Products",
keywords = "CARDIOVASCULAR-DISEASE, PHOSPHATE ADDITIVES, SERUM PHOSPHORUS, BONE METABOLISM, FOOD-ADDITIVES, YOUNG-WOMEN, DIETARY, CALCIUM, ADULTS, 416 Food Science",
author = "Heini Karp and Paivi Ekholm and Virpi Kemi and Tero Hirvonen and Christel Lamberg-Allardt",
year = "2012",
doi = "10.1053/j.jrn.2011.07.004",
language = "English",
volume = "22",
pages = "344--349",
journal = "Journal of Renal Nutrition",
issn = "1051-2276",
publisher = "W.B. Saunders",
}