Identification of toxic and other matters in wines by the method of Atomic Absorption Spectrophotometry (AAS)

Mr.Sc. Vlora Gashi, Mr.Sc. Bardh Begolli, Dr.Sc. Nevzat Aliaga

Abstract


Quality wines are produced in our country. The main objective of this paper was identification of toxic matter, heavy metals and minerals in wines as final produce, with a view of improving nutritional quality of our wines, produced in 2008-2009.

Another important fact for this research was the determination of the presence of remnants from protective solutions containing toxic elements (Cu and Pb)[1].


[1] Evgjini Papazisi Tonin Rjolli Dr. Abdul Sinani "Food Technology and Environ-mental Protection (Teknologji ushqimore dhe mbrojtje mjedisi1)".


References


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Evgjini Papazisi Tonin Rjolli Dr. Abdul Sinani: Food Technology and environmental protection (Teknologji ushqimore dhe mbrojtje mjedisi)1.

Rozana Troja: Chemistry and Food Technology (Kimia dhe teknologjia e ushqimeve), Tirana 2005.

Danilo R.Soldatoviq I saradnici "Toksikologija pesticida s analitikom".

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Full Text: PDF

DOI: 10.21113/iir.v1i1.208

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Copyright (c) 2016 Mr.Sc. Vlora Gashi, Mr.Sc. Bardh Begolli, Dr.Sc. Nevzat Aliaga

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