The effect of cooking method upon the titratable acidity of a popular vegetarian dish--scope for reducing its erosive potential?

The European journal of prosthodontics and restorative dentistry

Volumn 14, Issue 1, 2006, Pages 28-31

  Chadwick, R Graham ^a  

^a DUNDEE DENTAL HOSPITAL AND SCHOOL   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

ACID; SODIUM HYDROXIDE;

ARTICLE; CHEMISTRY; COOKING; FOOD ANALYSIS; HUMAN; METHODOLOGY; PH; TITRIMETRY; TOOTH DISEASE; VEGETABLE; VEGETARIAN DIET;

ACIDS; COOKERY; DIET, VEGETARIAN; FOOD ANALYSIS; HUMANS; HYDROGEN-ION CONCENTRATION; SODIUM HYDROXIDE; TITRIMETRY; TOOTH EROSION; VEGETABLES;

EID: 33646924029     PISSN: 09657452     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (0)