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Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100600- (2024)
The drinking water parameter - water hardness - is defined as the sum of calcium and magnesium ion concentrations. In this study, their precipitation during boiling was investigated, using water of different hardnesses, calcium to magnesium ratios, n
Externí odkaz:
https://doaj.org/article/2d36b87fa3654e60aec5885ecd2b01f1
