Effects of different pH, temperature and foils on aluminum leaching from baked fish by ICP-MS
The effect of different type of fish, marination methods, temperature, and cooking time as well as foil type on Al leaching into baked fish, was determinated. Two fish types, Al foils, and marinating ingredients were procured from a hypermarket. Fish was cooked in the baking tray of oven, using two...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2019-06-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201903-0003_effects-of-different-ph-temperature-and-foils-on-aluminum-leaching-from-baked-fish-by-icp-ms.php |