| dc.contributor.author | Ercag, Erol | |
| dc.contributor.author | Orak, Hacı | |
| dc.contributor.author | Altun, Mehmet | |
| dc.date.accessioned | 2021-03-06T20:26:55Z | |
| dc.date.available | 2021-03-06T20:26:55Z | |
| dc.date.issued | 2005 | |
| dc.identifier.citation | Orak H., Altun M., Ercag E., "Survey of heavy metals in Turkish white cheese", ITALIAN JOURNAL OF FOOD SCIENCE, cilt.17, ss.95-100, 2005 | |
| dc.identifier.issn | 1120-1770 | |
| dc.identifier.other | vv_1032021 | |
| dc.identifier.other | av_fa3b6471-3a15-4d54-bd59-f8f9b33260d1 | |
| dc.identifier.uri | http://hdl.handle.net/20.500.12627/163853 | |
| dc.description.abstract | Various heavy metals were determined in commercial Turkish white cheese by atomic absorption spectrophotometry (AAS). Mean concentrations (mu g/g) of Pb, Cd, Ni, Co, Cr, Cu, Zn and Fe in cheeses were 0.415, 0.127, 1.057, 0.470, 0.131, 0.629, 15.576 and 3.610, respectively. The results were compared with those reported in recent years. Overall metal levels were comparable with previous data for different cheeses, but Pb, Cd, Ni and Co levels were found to be slightly higher. The overall mean concentrations of Cr, Cu, Zn and Fe levels were in agreement with the literature data. | |
| dc.language.iso | eng | |
| dc.subject | Tarımsal Bilimler | |
| dc.subject | Mühendislik ve Teknoloji | |
| dc.subject | Ziraat | |
| dc.subject | Gıda Mühendisliği | |
| dc.subject | Tarım ve Çevre Bilimleri (AGE) | |
| dc.subject | Tarım Bilimleri | |
| dc.subject | GIDA BİLİMİ VE TEKNOLOJİSİ | |
| dc.title | Survey of heavy metals in Turkish white cheese | |
| dc.type | Makale | |
| dc.relation.journal | ITALIAN JOURNAL OF FOOD SCIENCE | |
| dc.contributor.department | İstanbul Üniversitesi , Mühendislik Fakültesi , Kimya | |
| dc.identifier.volume | 17 | |
| dc.identifier.issue | 1 | |
| dc.identifier.startpage | 95 | |
| dc.identifier.endpage | 100 | |
| dc.contributor.firstauthorID | 23507 | |
