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The effect of storage of canned vegetables on concentration of the metals Fe, Cu, Zn, Pb, Sn, Al, Cd and Ni

✍ Scribed by Arvanitoyannis, I.

Publisher
John Wiley and Sons
Year
1990
Tongue
English
Weight
312 KB
Volume
34
Category
Article
ISSN
0027-769X

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✦ Synopsis

The increase in the concentration of Fe, Cu, Zn, Pb, Sn, Al, Cd and Ni over a 2 year's time of strongly corrosive acidic vegetables (pickles) and weakly corrosive vegetables (peas, green beans, haricot beans, mushrooms) has been determined. The results show a considerable increase in Fe, Cu, Pb and Sn content with time, particularly for pickles, while the change in Al, Cd, Zn and Ni content was rather negligible.

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