节点文献
食用醋酸对骨头汤中钙离子含量影响的探讨
Study on the content of Calcium ion in bone soup which is influenced by Vinegar
【摘要】 本文对用骨头在煮汤过程中 ,钙离子溶出情况进行试验 ,说明食用醋酸能提高骨头汤中钙离子含量 ,有利于人体需要
【Abstract】 This paper study on the dissolution of calcium ion which take place in the process of boiling bone.The result shows that vinegar can increase the content of calcium ion in bone soup which is in favor of human health.
- 【文献出处】 广州食品工业科技 ,Guangzhou Food Science and Technology , 编辑部邮箱 ,2002年04期
- 【分类号】R151.3
- 【被引频次】8
- 【下载频次】330