Heavy metal levels in Spanish cheeses: Influence of manufacturing conditions

Food Additives and Contaminants: Part B Surveillance

Volumn 3, Issue 2, 2010, Pages 90-100

  Moreno Rojas, R ^a   Sanchez Segarra P J ^a   Camara Martos F ^a   Amaro Lopez M A ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

AAS; Cadmium; Cheese; Heavy metals; Lead; Mercury; Metals; Metals analysis

Indexed keywords

CADMIUM; CHYMOSIN; HEAVY METAL; LEAD; MERCURY; NICKEL; RENNET;

ANALYSIS; ANIMAL; CHEESE; DIET; ENVIRONMENTAL EXPOSURE; FOOD CONTAMINATION; HUMAN; MILK; SPAIN;

ANIMALS; CADMIUM; CHEESE; CHYMOSIN; DIET; ENVIRONMENTAL EXPOSURE; FOOD CONTAMINATION; HUMANS; LEAD; MERCURY; METALS, HEAVY; MILK; NICKEL; SPAIN;

EID: 77953632656     PISSN: 19393210     EISSN: 19393229     Source Type: Journal    
DOI: 10.1080/19440049.2010.491838     Document Type: Article

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