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Aluminum contamination of food during culinary preparation: Case study with aluminum foil and consumers’ preferences
The aim of the work was to estimate the degree of aluminum leakage from aluminum foil during baking process of selected food/meals. The experiment included 11 different types of food (Atlantic salmon Salmo salar, mackerel Scomber scombrus, duck breasts, cheese Hermelín, tomato, paprika, Carlsbad dum...
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| Publicado en: | Food Sci Nutr |
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| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
John Wiley and Sons Inc.
2019
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6804775/ https://ncbi.nlm.nih.gov/pubmed/31660148 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1204 |
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