Literature DB >> 2592713

Calcium content of soup stocks with added vinegar.

L C Hadfield1, L P Beard, T K Leonard-Green.   

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Year:  1989        PMID： 2592713

Source DB:  PubMed          Journal:  J Am Diet Assoc        ISSN： 0002-8223


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  2 in total

1.  Chicken soup revisited: calcium content of soup increases with duration of cooking.

Authors:  H N Rosen; H Salemme; A J Zeind; A C Moses; A Shapiro; S L Greenspan
Journal:  Calcif Tissue Int       Date:  1994-06       Impact factor: 4.333

2.  Essential and toxic metals in animal bone broths.

Authors:  Der-Jen Hsu; Chia-Wei Lee; Wei-Choung Tsai; Yeh-Chung Chien
Journal:  Food Nutr Res       Date:  2017-07-18       Impact factor: 3.894
  2 in total

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