{"title":"评价食盐消耗量的方法学基础:盐味敏感阈值","authors":"M. Batyushin","doi":"10.18087/rhj.2016.2.2167","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":427424,"journal":{"name":"Russian Heart Journal","volume":"1 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2016-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Methodologic bases for evaluation of salt consumption: salt taste sensitivity threshold\",\"authors\":\"M. Batyushin\",\"doi\":\"10.18087/rhj.2016.2.2167\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":427424,\"journal\":{\"name\":\"Russian Heart Journal\",\"volume\":\"1 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2016-03-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Russian Heart Journal\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.18087/rhj.2016.2.2167\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Russian Heart Journal","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.18087/rhj.2016.2.2167","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0