@article{oai:kpu.repo.nii.ac.jp:00005552,
 author = {南出, 隆久 and Minamide, Takahisa and 横山, みき and Yokoyama, Miki and 畑, 明美 and Hata, Akemi},
 journal = {京都府立大学学術報告. 理学・生活科学, The scientific reports of the Kyoto Prefectural University. Natural science and living science},
 month = {Dec},
 note = {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.},
 pages = {13--18},
 title = {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)},
 volume = {47・48},
 year = {1996},
 yomi = {ミナミデ, タカヒサ and ヨコヤマ, ミキ and ハタ, アケミ}
}