Trace metal levels and some chemical parameters in herby cheese collected from south eastern Anatolia-Turkey

Author:

Vural Aydin,Narin Ibrahim,Erkan Mehmet Emin,Soylak Mustafa

Publisher

Springer Science and Business Media LLC

Subject

Management, Monitoring, Policy and Law,Pollution,General Environmental Science,General Medicine

Reference27 articles.

1. Alberti-Fidanza, A., Buruni, G., & Periello, G. (2002). Trace elements in foods and meals consumed by students attending the faculty cafeteria. The Science of the Total Environment, 287, 133–140.

2. Bakirci, I., Turel, I., Aksoy, A., & Coskun, H. (1998). Changes in nitrate and nitrite contends of herby cheese with different herb concentrations during ripening. Bulletin of Pure and Aplied Sciences, 17, 1–7.

3. Case, R. A., Bradley, R. L., & Williams, R. R. (1985). Chemical and physical methods. In G. H. Richardson (Ed.), Standard methods for the examination of dairy products (15th ed., pp. 327–404). Baltimore, U.S.A.: American Public Health Association.

4. Caggiano, R., Sabia, S., D’Emilio, M., Macchiato, M., Anastasio, A., Ragosta, M., et al. (2005). Metal levels in fodder, milk, dairy products, and tissues sampled in ovine farms of southern Italy. Environmental Research, 99, 48–57.

5. Coni, E., Bocca, A., & Caroli, S. (1999). Minor and trace element content of two typical Italian sheep dairy products. Journal of Dairy Research, 66, 589–598.

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