Trace metal levels and some chemical parameters in herby cheese collected from south eastern Anatolia-Turkey
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Tarih
2008
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Springer
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Due to the consumption of the herby cheese in south eastern Anatolia-Turkey is at high ratio, chemical parameters such as dry matter, pH, acidity, aCl, protein, fat and trace metal contents in 50 different herby cheeses produced at this region have been determined in the presented study. The content of lead, copper, cobalt, nickel, chromium, cadmium, and iron have been analyzed by flame atomic absorption spectrometer in air/acetylene flame after combination ash digestion method and wet digestion method. The mean concentration of lead, copper, cobalt, nickel, chromium and cadmium in our samples are higher than literature values except iron.
Açıklama
Anahtar Kelimeler
Herby Cheese, Chemical Parameters, Ash And Wet Digestion, Trace Metal, Atomic Absorption Spectrometry
Kaynak
Environmental Monitoring and Assessment
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
139
Sayı
1-3
