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Lead in butter and cheese produced in different zones of the Parmigiano-Reggiano cheese area



Lead in butter and cheese produced in different zones of the Parmigiano-Reggiano cheese area



Scienza e Tecnica Lattiero Casearia 32(4): 237-250



51 butter and 49 cheese samples from 51 producers in the Parmigiano-Reggiano cheese area were analysed for Pb by AAS. Cheese samples were prepared by the same method as in an earlier study but butter samples were prepared by a new method involving conversion to methyl esters and removal of the lipid phase. 71-91% and 94-104% of Pb was recovered from spiked samples of butter and cheese resp. Av.

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Accession: 000920721

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