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| Predicate | Object |
|---|---|
| rdf:type | |
| lifeskim:mentions | |
| pubmed:issue |
6170
|
| pubmed:dateCreated |
1979-8-16
|
| pubmed:commentsCorrections | |
| pubmed:language |
eng
|
| pubmed:journal | |
| pubmed:citationSubset |
AIM
|
| pubmed:chemical | |
| pubmed:status |
MEDLINE
|
| pubmed:month |
Apr
|
| pubmed:issn |
0007-1447
|
| pubmed:author | |
| pubmed:issnType |
Print
|
| pubmed:day |
21
|
| pubmed:volume |
1
|
| pubmed:owner |
NLM
|
| pubmed:authorsComplete |
Y
|
| pubmed:pagination |
1049-50
|
| pubmed:dateRevised |
2009-11-18
|
| pubmed:meshHeading |
pubmed-meshheading:571747-Animals,
pubmed-meshheading:571747-Cattle,
pubmed-meshheading:571747-Creatinine,
pubmed-meshheading:571747-Hot Temperature,
pubmed-meshheading:571747-Humans,
pubmed-meshheading:571747-Male,
pubmed-meshheading:571747-Meat,
pubmed-meshheading:571747-Swine,
pubmed-meshheading:571747-Time Factors
|
| pubmed:year |
1979
|
| pubmed:articleTitle |
Pronounced increase in serum creatinine concentration after eating cooked meat.
|
| pubmed:publicationType |
Journal Article
|