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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(B. 生活科学)
https://kpu.repo.nii.ac.jp/records/5552
https://kpu.repo.nii.ac.jp/records/5552c84c4f0d-f183-4b06-9289-b0255e2b1072
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
KJ00001880616.pdf (387.4 kB)
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| Item type | [ELS]紀要論文 / Departmental Bulletin Paper(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2017-02-20 | |||||
| タイトル | ||||||
| タイトル | 食酢添加が鶏肉のカルシウム溶出に及ぼす影響(B. 生活科学) | |||||
| 言語 | ja | |||||
| その他（別言語等） | ||||||
| その他のタイトル | Effect of Vinegar on Calcium leakage from Chicken meat and Bone (B. LIVING SCIENCE) | |||||
| 言語 | en | |||||
| 言語 | ||||||
| 言語 | jpn | |||||
| 資源タイプ | ||||||
| 資源タイプ | departmental bulletin paper | |||||
| 著者 |
南出, 隆久
× 南出, 隆久× 横山, みき× 畑, 明美 |
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| 抄録(英) | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | 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. | |||||
| 言語 | en | |||||
| 書誌情報 |
ja : 京都府立大学学術報告. 理学・生活科学 en : The scientific reports of the Kyoto Prefectural University. Natural science and living science 巻 47・48, p. 13-18, 発行日 1996-12-25 |
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| 雑誌書誌ID | ||||||
| 収録物識別子タイプ | NCID | |||||
| 収録物識別子 | AN00062300 | |||||
| ISSN | ||||||
| 収録物識別子タイプ | PISSN | |||||
| 収録物識別子 | 0075739X | |||||
