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

Environmental Monitoring and Assessment

Volumn 139, Issue 1-3, 2008, Pages 27-33

  Vural, Aydin ^a   Narin, Ibrahim ^b   Erkan, Mehmet Emin ^a   Soylak, Mustafa ^b  

^a DICLE UNIVERSITY   (Turkey)

^b ERCIYES UNIVERSITY   (Turkey)

Author keywords

Ashand wet digestion; Atomic absorption spectrometry; Chemical parameters; Herby cheese; Trace metal

Indexed keywords

ATOMIC ABSORPTION SPECTROMETRY; CHEMICAL PROPERTIES; DAIRY PRODUCTS; HEAVY METALS; TRACE ELEMENTS; TRANSITION METALS;

CHEMICAL PARAMETERS; HERBY CHEESE; WET DIGESTION;

ENVIRONMENTAL IMPACT ASSESSMENTS;

ACETYLENE; CADMIUM; CHLORINE; CHROMIUM; COBALT; COPPER; FAT; IRON; LEAD; NICKEL; PROTEIN; TRACE METAL;

ATOMIC ABSORPTION SPECTROSCOPY; CHEMICAL COMPOSITION; FOOD; SAMPLING; TRACE METAL;

ACIDITY; AIR; ARTICLE; ASH; ATOMIC ABSORPTION SPECTROMETRY; CHEESE; CHEMICAL ANALYSIS; CHEMICAL PARAMETERS; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; FAT CONTENT; FLAME PHOTOMETRY; FOOD ANALYSIS; FOOD INTAKE; PH; PROTEIN CONTENT; TURKEY (REPUBLIC);

CHEESE; METALS; SPECTROPHOTOMETRY, ATOMIC; TRACE ELEMENTS; TURKEY;

ANATOLIA; EURASIA; TURKEY;

EID: 40549126953     PISSN: 01676369     EISSN: 15732959     Source Type: Journal    
DOI: 10.1007/s10661-007-9806-z     Document Type: Article

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