Effect of pH, salinity and temperature on aluminum cookware leaching during food preparation

International Journal of Electrochemical Science

Volumn 6, Issue 12, 2011, Pages 6424-6441

  Al Zubaidy, Essam A H ^a   Mohammad, Fathia S ^a   Bassioni, Ghada ^b,c  

^a AMERICAN UNIVERSITY OF SHARJAH   (United Arab Emirates)

^b KHALIFA UNIVERSITY   (United Arab Emirates)

^c Ain Shams University   (Egypt)

Author keywords

Aluminum cookware; Aluminum intake; Leaching process; Salinity

Indexed keywords

EID: 84855261166     PISSN: None     EISSN: 14523981     Source Type: Journal    
DOI: None     Document Type: Article

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