THE LEAD, ZINC AND COPPER CONTENT OF FOODS
- 1 January 1954
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 19 (1-6), 211-218
- https://doi.org/10.1111/j.1365-2621.1954.tb17441.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Spectrochemical Determination of Mineral-Element Content of BeefAnalytical Chemistry, 1952
- THE ARSENIC, LEAD, TIN, COPPER, AND IRON CONTENT OF CANNED CLAMS, OYSTERS, CRABS, LOBSTERS, AND SHRIMPSCanadian Journal of Research, 1950
- A Spectrochemical Study of the Normal Ranges of Concentration of Certain Trace Metals in Biological MaterialsJournal of Nutrition, 1940
- The determination of zinc in foodsThe Analyst, 1936