Abstract
This study was conducted to investigate the kinetics of calcium absorption from milk and egg shell "in situ" and "in vivo" loop preparation. The kinetic parameters were determined by the least squares method, by the linear regression and by the inverse ponderate regression. The determined absorptive parameters were considered better in the egg shell when compared with milk or CaCI2 but the kinetic parameters were considered better in the milk.
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Copyright (c) 1995 Alice Katsuko Oguido, Rebeca Carlota de Angelis, Inês Fumiko Ubukata Yada
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