Optimization and Validation Procedure for Elemental Composition of Fresh and Pasteurized Milk in Pakistan Employing Microwave Digestion Followed by ICP-OES: a Contribution to Risk Assessment-Reference-Cited by-同舟云学术

Optimization and Validation Procedure for Elemental Composition of Fresh and Pasteurized Milk in Pakistan Employing Microwave Digestion Followed by ICP-OES: a Contribution to Risk Assessment

Published:2016-03-22 Issue:10 Volume:9 Page:2933-2942
ISSN:1936-9751
Container-title:Food Analytical Methods
language:en
Short-container-title:Food Anal. Methods

Author:

Ahmed Mahmood,Khaleeq Anum,Huma Rahila,Qadir Muhammad Abdul,Shafiq Muhammad Imtiaz,Israr Ayesha,Ali Amir,Shahzad Shabnam

Publisher

Springer Science and Business Media LLC

Subject

Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry

Link

http://link.springer.com/content/pdf/10.1007/s12161-016-0491-9.pdf

Reference42 articles.

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2. Afzal A, Mahmood MS, Hussain I, Akhtar M (2011) Adulteration and microbiological quality of milk. Pak J Nutr 10:1195–1202

3. Ahmad S, Gaucher I, Rousseau F, Beaucher E, Piot M, Grongnet JF, Gaucheron F (2008) Effects of acidification on physicochemical characteristics of buffalo milk: a comparison with cow’s milk. Food Chem 106:11–17

4. Ahmad S, Anjum FM, Huma N, Sameen A, Zahoor T (2013) Composition and physico-chemical characteristics of buffalo milk with particular emphasis on lipids, proteins, minerals, enzymes and vitamins. J Anim Plant Sci 23:62–74

5. AOAC (2000) Official methods of analysis international, 17th edn. AOAC, Washington, DC

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