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

J.M. López Azcona
J.M. López Azcona
A. Santos Ruiz
133

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.


Authors

J.M. López Azcona
J.M. López Azcona
A. Santos Ruiz


Metrics

Search GoogleScholar



Downloads

Download data is not yet available.

Section

Articles

Most read articles by the same author(s)

1 2 3 > >>