Effects of processing on the concentration of lead in Manchego‐type cheese-Reference-Cited by-同舟云学术

Effects of processing on the concentration of lead in Manchego‐type cheese

Published:1994-01 Issue:1 Volume:11 Page:91-96
ISSN:0265-203X
Container-title:Food Additives and Contaminants
language:en
Short-container-title:Food Additives and Contaminants

Author:

Zurera‐Cosano G.,Moreno‐Rojas R.,Amaro‐Lopez M. A.

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,Chemistry (miscellaneous),Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/02652039409374205

Reference18 articles.

1. Recommendations for the definition, estimation and use of the detection limit

2. Investigation of microelement content of bulk milk from different regions of Italy

3. Determination of cobalt in foods by atomic absorption and inductively coupled plasma spectrometry (Short communication)

4. Dietary intakes of lead, cadmium, arsenic and fluoride by Canadian adults: A 24‐hour duplicate diet study

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