Canned sea fish marketed in Serbia: their zinc, copper, and iron levels and contribution to the dietary intake
, , , , und | 31. März 2018
Über diesen Artikel
Online veröffentlicht: 31. März 2018
Seitenbereich: 55 - 60
Eingereicht: 01. Nov. 2017
Akzeptiert: 01. Feb. 2018
DOI: https://doi.org/10.2478/aiht-2018-69-3069
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© Institute for Medical Research and Occupational Health
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.
Aleksandar R. Popović
Faculty of Chemistry, University of Belgrade, Studentski trg 12-16, 11000Belgrade, Serbia
Dubravka J. Relić
Faculty of Chemistry, University of Belgrade,Belgrade, Serbia
Danijela V. Vranić
Institute of Meat Hygiene and Technology,Belgrade, Serbia
Jelena A. Babić-Milijašević
Institute of Meat Hygiene and Technology,Belgrade, Serbia
Lato L. Pezo
Institute of General and Physical Chemistry, University of Belgrade,Belgrade, Serbia
Jasna M. Đinović-Stojanović
Institute of Meat Hygiene and Technology,Belgrade, Serbia