Characteristics and Preparation of Calcium Acetate from Butter Clam (Saxidomus purpuratus) Shell Powder by Response Surface Methodology-Reference-Cited by-同舟云学术

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Characteristics and Preparation of Calcium Acetate from Butter Clam (Saxidomus purpuratus) Shell Powder by Response Surface Methodology

Published:2015-06-30 Issue:6 Volume:44 Page:888-895
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Lee Hyun Ji,Jung Nam Young,Park Sung Hwan,Song Sang Mok,Kang Sang In,Kim Jin-Soo,Heu Min Soo

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201520441372927.pdf

Reference31 articles.

1. From waste to commodity: transforming shells into high purity calcium carbonate

2. Effects of dietary calcium acetate on lead subacetate carcinogenicity in kidneys of male Sprague-Dawley rats

3. Calcium acetate versus calcium carbonate in the control of hyperphosphatemia in hemodialysis patients

4. Dialysis Pure-Culture Process for Lactic-Acid Fermentation of Vegetables

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Optimization of preparation of calcium acetate from eggshell by Response Surface Methodology (RSM);Food Science and Technology;2022

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