Trace metal content of various cured meats
Authors:
- 1 January 1975
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 26 (1) , 43-46
Abstract
Results are presented for the levels of chromium, cobalt, copper, iron, manganese, nickel and zinc in 190 cured meat samples. The average and range of each of the trace metals, in parts per million, are as follows: chromium 0.06 (n.d.‐1.27); cobalt 0.06 (n.d.‐0.41); copper 0.73 (n.d.‐1.80); iron 16.6 (4.0–52.4); manganese 0.26 (0.01–1.15); nickel 0.19 (n.d.‐1.04); zinc 24.2 (6.9–56.6).Keywords
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