COMPARISION OF MERCURY CONCENTRATION IN MEAT PRODUCTS OF DIFFERENT ORIGIN
In this study the concentration of mercury in the Malokarpatska and Lovecka salami during the technological processing with comparison of the raw materials originating from domestic and foreign production was determined. Mercury content was determined by atomic absorption spectrometry. The highest c...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Slovak University of Agriculture
2014-02-01
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| Series: | Journal of Microbiology, Biotechnology and Food Sciences |
| Subjects: | |
| Online Access: | http://www.jmbfs.org/wp-content/uploads/2014/01/9_jmbfs_lukacova_2014_fs.pdf |