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POSTPRANDIAL INCREASE IN PLASMA CREATININE CONCENTRATION IN DOGS FED COOKED MEAT

1980; Wiley; Volume: 56; Issue: 9 Linguagem: Inglês

10.1111/j.1751-0813.1980.tb02656.x

1751-0813

A. D. J. Watson, D B Church,

Animal Genetics and Reproduction

Australian Veterinary JournalVolume 56, Issue 9 p. 463-463 POSTPRANDIAL INCREASE IN PLASMA CREATININE CONCENTRATION IN DOGS FED COOKED MEAT A. D. J. WATSON, A. D. J. WATSON Department of Veterinary Clinical Studies, The University of Sydney, New South Wales 2006Search for more papers by this authorD. B. CHURCH, D. B. CHURCH Department of Veterinary Clinical Studies, The University of Sydney, New South Wales 2006Search for more papers by this author A. D. J. WATSON, A. D. J. WATSON Department of Veterinary Clinical Studies, The University of Sydney, New South Wales 2006Search for more papers by this authorD. B. CHURCH, D. B. CHURCH Department of Veterinary Clinical Studies, The University of Sydney, New South Wales 2006Search for more papers by this author First published: September 1980 https://doi.org/10.1111/j.1751-0813.1980.tb02656.xCitations: 7AboutRelatedInformationPDFPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessClose modalShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL No abstract is available for this article.Citing Literature Volume56, Issue9September 1980Pages 463-463 RelatedInformation RecommendedThe influence of a cooked meat meal on creatinine plasma concentration and creatinine clearance.M Mayersohn, KA Conrad, R Achari, British Journal of Clinical PharmacologyDoes It Look Cooked? A Review of Factors That Influence Cooked Meat ColorNicola J. King (née Turner), Rosemary Whyte, Journal of Food ScienceMicrobiology of Cooked MeatsAubrey F. Mendonca, Thermal Processing of Ready‐to‐Eat Meat Products, [1]SENSORY QUALITY OF CHICKEN MEAT AS A FUNCTION OF ITS FATNESS: COMPARISON OF MEAT LOAF WITH MEAT COOKED IN WATERD. BASKER, S. ANGEL, I. BARTOV, Journal of Food QualityOxidative Stability and Sensory Attributes of Prerigor Cooked Beef SteakJ.Y. Wu, E.W. Mills, W.R. Henning, Journal of Food Science