Trace elements in Spanish foods of animal origin. II.- Fish, crustaceans and mollusks

Abstract

This paper is the second of a series the object of which is the study of the catalytic elements of Spanish food of animal origin.

Investigation of the oligoelements in said biological materials are realized by means of spectrochemical technique. The results of the analysis of 46 samples are included, 38 of which belong to different fishes, one to a shellfish and 7 to molluscs.