Trace Metals in Pork Meat Products Marketed in Italy: Occurrence and Health Risk Characterization
- Location
-
Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
-
1559-0720
- Extent
-
Online-Ressource
- Language
-
Englisch
- Notes
-
online resource.
- Bibliographic citation
-
Trace Metals in Pork Meat Products Marketed in Italy: Occurrence and Health Risk Characterization ; day:12 ; month:11 ; year:2020 ; pages:1-11
Biological trace element research ; (12.11.2020), 1-11
- Creator
-
Barone, Grazia
Storelli, Arianna
Quaglia, Nicoletta C.
Garofalo, Rita
Meleleo, Daniela
Busco, Antonio
Storelli, Maria Maddalena
- Contributor
-
SpringerLink (Online service)
- DOI
-
10.1007/s12011-020-02417-z
- URN
-
urn:nbn:de:101:1-2020122320435944213369
- Rights
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
15.08.2025, 7:34 AM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Barone, Grazia
- Storelli, Arianna
- Quaglia, Nicoletta C.
- Garofalo, Rita
- Meleleo, Daniela
- Busco, Antonio
- Storelli, Maria Maddalena
- SpringerLink (Online service)
Other Objects (12)
Assessment of Trace Metals in Camelus dromedarius Meat from Mauritania
Supply response on the Hungarian pork meat sector
Supply response on the Hungarian pork meat sector
Effect of varying salt concentration on iridescence in precooked pork meat
Pork
Pork
Pork
Pork
Effect of frozen to fresh meat ratio in minced pork on its quality
A research note: effect of pH on meat iridescence in precooked cured pork
Influence of muscle type and microstructure on iridescence in cooked, cured pork meat products
Application of Neutral Electrolyzed Water on pork chops and its impact on meat quality
Assessment of Trace Metals in Camelus dromedarius Meat from Mauritania
Supply response on the Hungarian pork meat sector
Supply response on the Hungarian pork meat sector
Effect of varying salt concentration on iridescence in precooked pork meat
Pork
Pork
Pork
Pork
Effect of frozen to fresh meat ratio in minced pork on its quality
A research note: effect of pH on meat iridescence in precooked cured pork
Influence of muscle type and microstructure on iridescence in cooked, cured pork meat products
Application of Neutral Electrolyzed Water on pork chops and its impact on meat quality
Assessment of Trace Metals in Camelus dromedarius Meat from Mauritania
Supply response on the Hungarian pork meat sector
Supply response on the Hungarian pork meat sector
Effect of varying salt concentration on iridescence in precooked pork meat
Pork
Pork
Pork
Pork
Effect of frozen to fresh meat ratio in minced pork on its quality
A research note: effect of pH on meat iridescence in precooked cured pork
Influence of muscle type and microstructure on iridescence in cooked, cured pork meat products