Nickel, cadmium and lead levels in raw cocoa and processed chocolate mass materials from three different manufacturers

著录项

• 来源
  《Journal of Food Composition and Analysis》 |2018年第2018期|共9页
• 作者

  Bartosz Kruszewski; Mieczys?aw Wies?aw Obiedziński; Jolanta Kowalska;

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• 作者单位

  Department of Fruit and Vegetable Product Technology Prof. Wac?aw D?browski Institute of Agricultural and Food Biotechnology;

  Lomza State University of Applied Sciences (LSUAS);

  Faculty of Food Sciences Department of Biotechnology Microbiology and Food Evaluation Warsaw University of Life Sciences-SGGW;

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• 收录信息
• 原文格式 PDF
• 正文语种 other
• 中图分类 食品工业;
• 关键词

  Theobroma cacaoL.; Nickel; Cadmium; Lead; Dark chocolate; Cocoa mass; Cocoa beans; Cocoa powder; Food analysis; Food composition;

  机译：CaCaOL。;镍;镉;铅;黑巧克力;可可肉质;可可粉;食物分析;食物组合物;