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dc.creatorJovanović, Dragoljub
dc.creatorTeodorović, Vlado
dc.creatorMarković, Radmila
dc.creatorKrstić, Milena
dc.creatorĆirić, Jelena
dc.creatorBaltić, Branislav
dc.creatorBaltić, Milan Ž.
dc.creatorŠefer, Dragan
dc.date.accessioned2020-10-27T16:21:03Z
dc.date.available2020-10-27T16:21:03Z
dc.date.issued2019
dc.identifier.issn2466-4812
dc.identifier.urihttps://vet-erinar.vet.bg.ac.rs/handle/123456789/1877
dc.description.abstractThe aim of this study was to determine the content of some elements (Pb, Cd, Hg, Fe, Cu, Zn, As) in muscle tissue of Prussian carp (Carassius auratus gibelio) from seven different lakes in the Belgrade region, Serbia. Concentrations of Pb, Hg and As in fish muscle tissues from all examined lakes were under the maximum residual levels prescribed by the European Union (EU) and the maximum allowed concentrations (MAC) for Serbia. In all investigated fish, levels of Cd exceeded maximum allowed concentrations (0.05 mg kg-1). Data on the finding of elements in fish speak concurrently about the safety of fish as food and are good indicators of environmental pollution.en
dc.publisherInstitute of meat hygiene and technology, Belgrade
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31011/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31034/RS//
dc.rightsopenAccess
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.sourceMeat Technology
dc.subjectElements
dc.subjectPrussian carp
dc.subjectLakes
dc.subjectContamination
dc.titleElement contents in muscle tissue of Prussian carp from different lakes in an urban areaen
dc.typearticleen
dc.rights.licenseBY
dcterms.abstractЈовановић, Драгољуб; Теодоровић, Владо; Марковић, Радмила; Ћирић, Јелена; Крстић, Милена; Балтић, Бранислав; Шефер, Драган; Балтић, Милан Ж.; Елемент цонтентс ин мусцле тиссуе оф Пруссиан царп фром дифферент лакес ин ан урбан ареа;
dc.citation.volume60
dc.citation.issue2
dc.citation.spage121
dc.citation.epage127
dc.citation.rankM24
dc.identifier.doi10.18485/meattech.2019.60.2.6
dc.identifier.fulltexthttps://vet-erinar.vet.bg.ac.rs/bitstream/id/4973/Element_contents_in_2019_pub.pdf
dc.type.versionpublishedVersion


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