Dietitians nowadaysmostly consider

Dietitians nowadays
mostly consider both the absolute dietary P content
available from food composition tables and the P-to-protein
ratio when developing information resources. However,
they should also consider P bioavailability.

ผลลัพธ์ (อังกฤษ) 2:

Nowadays dietitians
consider both the Absolute Mostly dietary P content
available from Food composition tables and the P-to-protein
ratio when developing information Resources. However,
they should also consider P bioavailability.