Effect of pH, salinity and temperature on aluminum cookware leaching during food preparation

Autor:	Al Zubaidy, E. A. H., Mohammad, F. S., Ghada Bassioni
Zdroj:	Scopus-Elsevier Ghada Bassioni
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::7863039f8c62b29bf81c5bf65c6783f0 http://www.scopus.com/inward/record.url?eid=2-s2.0-84855261166&partnerID=MN8TOARS Zobrazit plný text záznamu