Copper—zinc—cobalt—chromium hydroxycarbonates and oxides
✍ Scribed by Simone Morpurgo; Mariano Lo Jacono; Piero Porta
- Publisher
- Elsevier Science
- Year
- 1995
- Tongue
- English
- Weight
- 689 KB
- Volume
- 119
- Category
- Article
- ISSN
- 0022-4596
No coin nor oath required. For personal study only.
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The levels of \(\mathrm{Pb}, \mathrm{Cd}, \mathrm{Zn}, \mathrm{Cu}, \mathrm{Ni}, \mathrm{Cr}, \mathrm{Mn}\), and \(\mathrm{Co}\) were determined in 50 different foods, mainly meat. fish, fruit, vegetables, pulses, and cereals on the Swedish market during the years 19831990. The analysis was accompan