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Canned sea fish marketed in Serbia: their zinc, copper, and iron levels and contribution to the dietary intake.
Popovic, Aleksandar R; Relic, Dubravka J; Vranic, Danijela V; Babic-Milijasevic, Jelena A; Pezo, Lato L; Dinovic-Stojanovic, Jasna M.
Affiliation
  • Popovic AR; 1Faculty of Chemistry, University of Belgrade, Studentski trg 12-16, 11000 Belgrade, Serbia.
  • Relic DJ; 2Faculty of Chemistry, University of Belgrade, Belgrade, Serbia.
  • Vranic DV; 3Institute of Meat Hygiene and Technology, Belgrade, Serbia.
  • Babic-Milijasevic JA; 3Institute of Meat Hygiene and Technology, Belgrade, Serbia.
  • Pezo LL; 4Institute of General and Physical Chemistry, University of Belgrade, Belgrade, Serbia.
  • Dinovic-Stojanovic JM; 3Institute of Meat Hygiene and Technology, Belgrade, Serbia.
Arh Hig Rada Toksikol ; 69(1): 55-60, 2018 Mar 01.
Article in En | MEDLINE | ID: mdl-29604194
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Zinc / Seafood / Food, Preserved / Nutritive Value Limits: Animals / Humans Country/Region as subject: Europa Language: En Journal: Arh Hig Rada Toksikol Year: 2018 Document type: Article
Fulltext
Add to My VHL
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Zinc / Seafood / Food, Preserved / Nutritive Value Limits: Animals / Humans Country/Region as subject: Europa Language: En Journal: Arh Hig Rada Toksikol Year: 2018 Document type: Article