Effect of some processing on cadmium, lead and copper level in selected vegetables and their contents in some frozen fruit-vegetable products
1994
Fik, M. | Surowka, J. (Akademia Rolnicza, Krakow (Poland). Katedra Chlodnictwa i Inzynierii Przemyslu Spozywczego)
Blanching, freezing and boiling caused 65-70 percent reduction of contamination in the vegetables examined with maximum effect of boiling. It was also found that the contents of examined heavy metals in commercially available frozen fruit and vegetables were distinctly lower than admissible values layed down by domestic food law except that for frozen strawberries where contamination with cadmium exceeded permitted level about 20-30 percent
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