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

Journal of Food Composition and Analysis - Tập 66 - Trang 127-135 - 2018
Bartosz Kruszewski1,2, M. Obiedziński3, Jolanta Kowalska4
1Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Rakowiecka 36, 02-532 Warsaw, Poland
2Faculty of Food Sciences, Department of Food Technology, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159 C, 02-776 Warsaw, Poland
3Lomza State University of Applied Sciences (LSUAS), Akademicka 14, 18-400 Łomża, Poland
4Faculty of Food Sciences, Department of Biotechnology, Microbiology and Food Evaluation, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159 C, 02-776 Warsaw, Poland

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