Trace elements in Spanish foods of animal origin. I.- Mammals

Abstract

This paper is the first of a series for the purpose of the study of the contents in catalytic elements of Spanish food of animal origin.

The oligoelements are investigated by means of spectrochemical technique. The results of analysis are included, comprising 85 samples belonging to different eatable parts of the ox. cow, calf, pig, boar, lamb, horse, rabbit and hare.