Survey of Trace Metals in Turkish Kes Cheese
| dc.contributor.author | Kiliçel, F. | |
| dc.contributor.author | Tarakçi, Z. | |
| dc.contributor.author | Sancak, H. | |
| dc.contributor.author | Durmaz, H. | |
| dc.date.accessioned | 2025-05-10T17:06:41Z | |
| dc.date.available | 2025-05-10T17:06:41Z | |
| dc.date.issued | 2008 | |
| dc.description.abstract | Kes cheese, a traditional Turkish dairy product, is commonly made around Ordu, Giresun and other cities in Blacksea region of Turkey. The different heavy metals were determined in commercial Turkish Kes cheese by Flame Atomic Absorption Spectrometer (FAAS). The concentration ranges in the samples were determined to be 4.30-37.30, 7.10-22.30, 5.90-47.80, 0.23-1.92, 0.04-0.75, 0.03-0.26, 0.04-0.44 and 2.31-7.25 μg/g, dry weight for zinc, iron, cupper, manganese, lead, cadmium, cobalt and chromium, respectively. The results were compared with those reported in recent years. The metal levels were compared with previous data for different cheeses. Fe, Cu and Cr mean concentrations were found to be higher. The overall mean concentrations of Zn, Mn, Pb, Cd and Co levels were in agreement with the values of other cheeses. | en_US |
| dc.identifier.doi | 10.1515/REVAC.2008.27.2.101 | |
| dc.identifier.issn | 0793-0135 | |
| dc.identifier.scopus | 2-s2.0-49649129686 | |
| dc.identifier.uri | https://doi.org/10.1515/REVAC.2008.27.2.101 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.14720/6508 | |
| dc.language.iso | en | en_US |
| dc.publisher | Freund Publishing House Ltd | en_US |
| dc.relation.ispartof | Reviews in Analytical Chemistry | en_US |
| dc.rights | info:eu-repo/semantics/closedAccess | en_US |
| dc.subject | Faas | en_US |
| dc.subject | Food Pollution | en_US |
| dc.subject | Trace Metal | en_US |
| dc.subject | Turkish Kes Cheese | en_US |
| dc.title | Survey of Trace Metals in Turkish Kes Cheese | en_US |
| dc.type | Article | en_US |
| dspace.entity.type | Publication | |
| gdc.author.id | Durmaz, Hisamettin/0000-0002-7761-9843 | |
| gdc.author.scopusid | 10142875300 | |
| gdc.author.scopusid | 8261854700 | |
| gdc.author.scopusid | 8261854600 | |
| gdc.author.scopusid | 8261854400 | |
| gdc.author.wosid | Durmaz, Hisamettin/Abh-3266-2020 | |
| gdc.author.wosid | Kılıçel, Fevzi/Aak-5144-2021 | |
| gdc.coar.access | metadata only access | |
| gdc.coar.type | text::journal::journal article | |
| gdc.description.department | T.C. Van Yüzüncü Yıl Üniversitesi | en_US |
| gdc.description.departmenttemp | Kiliçel F., Chemistry, Faculty of Sciences and Arts, Yüzudie;ncü Yil University, Van, Turkey; Tarakçi Z., Food Science and Technology, Agricultural Faculty, Ordu University, Ordu, Turkey; Sancak H., Food Hygiene and Technology, Veterinary Faculty, Yüzüncü Yil University, Van, Turkey; Durmaz H., Food Hygiene and Technology, Veterinary Faculty, Harran University, Şanliurfa, Turkey | en_US |
| gdc.description.endpage | 109 | en_US |
| gdc.description.issue | 2 | en_US |
| gdc.description.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
| gdc.description.scopusquality | Q1 | |
| gdc.description.startpage | 101 | en_US |
| gdc.description.volume | 27 | en_US |
| gdc.description.woscitationindex | Science Citation Index Expanded | |
| gdc.description.wosquality | Q1 | |
| gdc.identifier.wos | WOS:000258462400005 | |
| gdc.index.type | WoS | |
| gdc.index.type | Scopus |