摘要
以鸡蛋壳的综合利用为目的，采用饱和试验设计，确定最佳壳膜分离剂的用量、浸泡时间和浸泡温度。然后，利用分离出的蛋壳，制备葡萄糖酸钙、乳酸钙和醋酸钙三种有机钙制剂。
Basis on the usage of eggshell， the optimization of isolation agent of dosage， soaking time and temperatures was studied by using the method of saturated test design． The products of calcium gluconate， calcium lactate and calcium acet ate were synthesized.
出处
《食品科技》
CAS
北大核心
2001年第2期65-67,共3页
Food Science and Technology
