A comparative study of the decalcifying capacity of selected citrus fruits on the enamel
This study was done to determine which of the four selected juices of citrus fruits has the greatest decalcifying effect ob the enamel. Two sets on non-carious teeth were used. Four immersion media were prepared namely: calamansi, dayap, dalanghita, and suha. To quantify the amount of declassificati...
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| Format: | Thesis |
| Language: | English |
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