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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Detalles Bibliográficos
Autores principales: Dordevic, Dani, Buchtova, Hana, Jancikova, Simona, Macharackova, Blanka, Jarosova, Monika, Vitez, Tomas, Kushkevych, Ivan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6804775/
https://www.ncbi.nlm.nih.gov/pubmed/31660148
http://dx.doi.org/10.1002/fsn3.1204

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6804775/
https://www.ncbi.nlm.nih.gov/pubmed/31660148
http://dx.doi.org/10.1002/fsn3.1204

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