Content individual mineral elements in milk cacao cream with or with ought [i.e. without] wheat seeds | Sadržaj pojedinih mineralnih materija u mlečnom kakao kremu sa i bez pšeničnih klica
2007
Arsić, N., Odsek za poljoprivredu opštine Leskovac, Leskovac (Serbia) | Zlatković, B., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Stanković, S., Institut za zaštitu zdravlja, Niš (Serbia) | Zlatković, N., Odsek za poljoprivredu opštine Leskovac, Leskovac (Serbia)
Usages new methods of chemical analysis, we checked contents and compare some of mineral elements (Fe, Zn and Mn) milk cacao cream, in cacao mass and in milk mass and milk cacao cream with additive stabilized wheat seeds, that is regular part in production in company Hissar Prokuplje (Serbia). Raw, which we were used in cacao cream production satisfy all parameters of quality which are properly in rules of quality. Part of stabilized wheat seeds in cacao and milk mass and milk cacao cream is 6%. Determining contents of mineral elements (Fe, Zn and Mn) in patterns of milk cacao creams was implemented like a part standard Methods for the Examination of Water and Wastewater with methods of atoms absorption spectrum-photo-metric (AAS) on instrument Parkin Elmer M 1100. Quantity of oligo elements in milk cacao cream ( cacao and milk mass) with additive wheat seeds increase for 75% namely 45% for Fe, 58.33% namely 137.5% for Zn and 95% namely 116.66% Mn in relation of quantity mineral elements define in cacao and milk mass like part of milk cacao cream in regular production.
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