Effects of different pH, temperature and foils on aluminum leaching from baked fish by ICP-MS

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Inan-Eroglu E., GÜLEÇ A., AYAZ A.

Czech Journal of Food Sciences, cilt.37, sa.3, ss.165-172, 2019 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 37 Sayı: 3
  • Basım Tarihi: 2019
  • Doi Numarası: 10.17221/85/2018-cjfs
  • Dergi Adı: Czech Journal of Food Sciences
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.165-172
  • Anahtar Kelimeler: aluminum, baking, dietary exposure, haddock, salmon, ADULT-POPULATION, FOOD, COOKING, EXPOSURES, TOXICITY, BONE
  • Hacettepe Üniversitesi Adresli: Evet