書誌事項
- タイトル別名
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- 食酢添加が鶏肉のカルシウム溶出に及ぼす影響
- ショクス テンカ ガ ケイニク ノ カルシウム ヨウシュツ ニ オヨボス エイ
- Effect of Vinegar on Calcium leakage from Chicken meat and Bone (B. LIVING SCIENCE)
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抄録
An available method for calcium intake from chicken meat with bone was investigated. The chicken meat with bone cooked with grain vinegar or lemon juice (1,2,4%) for 30min decreased weight about 20% of fresh meat. The calcium content in stock cooked with lemon juice (4%) or citric acid solution (4%) was 5 times greater than obtained with grain vinegar or acetic acid of same concentration. The breaking strength of bone was become weak due to increase of calcium leakage by acid solution. The method, based on boiling with citrus fruit juices (1-2%), could be improved calcium intake and also be obtained much collagen from stock.
収録刊行物
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- 京都府立大学学術報告. 理学・生活科学
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京都府立大学学術報告. 理学・生活科学 47・48 13-18, 1996-12-25
京都 : 京都府立大学学術報告委員会
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詳細情報 詳細情報について
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- CRID
- 1050282812603705728
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- NII論文ID
- 110001044433
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- NII書誌ID
- AN00062300
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- NDL書誌ID
- 4141645
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- ISSN
- 0075739X
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- 本文言語コード
- ja
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- 資料種別
- departmental bulletin paper
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- データソース種別
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- IRDB
- NDL
- CiNii Articles