Content of mineral elements in cheeses from the Spanish market determined by atomic absorption spectrophotometry
1983
Juarez, M. | Martin-Hernandez, M.C. (Consejo Superior de Investigaciones Cientificas, Madrid (Spain). Centro Experimental del Frio)
The contents of several mineral elements in 14 types of cheeses from the Spanish markets were determined. A colorimetric method was applied for P determination. The other elements were determined by atomic absorption spectrophotometry. The ranges found for the different elements were as follow: Na, 0.20-2,44 %; K, 0.050-0.240 %; Ca, 0.31-1.02 %; Mg, 0.014-0.050 %; P, 0.32-0.63%; Fe, 1.35-7.48 mg/Kg; Cu, 0.29-2.24 mg/Kg; Zn, 19.80-35.52 mg/Kg; Mn, 0.11-0.55 mg/Kg
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