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NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.12 no.5, 2005년, pp.501 - 505
장세영 (계명대학교 식품가공학과 및 (주)계명푸덱스) , 박난영 (계명대학교 식품가공학과 및 (주)계명푸덱스) , 정용진 (계명대학교 식품가공학과 및 (주)계명푸덱스)
This study was conducted to investigate the effect of organic acids on solubility of calcium. As a results, acetic and lactic acid showed the most excellent solubility of calcium. Calcium solubility was increased at initial total acid (4%) in citric acid but calcium was insoluble in tartaric acid. A...
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