Trace elements in Spanish foods of animal origin. III. - Sausages, milk and dairy products

Abstract

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

The investigation of the oligoelements in said biological materials is realized by means of spectrochemical technique. The results of the analysis of 41 samples are included 17 of which belong to different sausages, another 17 to divers kinds of cheeses and 7 to milk and other lactic products.