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, vol.37, no.3, pp.165-172, 2019 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 37 Issue: 3
  • Publication Date: 2019
  • Doi Number: 10.17221/85/2018-cjfs
  • Journal Name: Czech Journal of Food Sciences
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.165-172
  • Keywords: aluminum, baking, dietary exposure, haddock, salmon, ADULT-POPULATION, FOOD, COOKING, EXPOSURES, TOXICITY, BONE
  • Hacettepe University Affiliated: Yes