title: [Copper contamination of Italian tomato products (author's transl)].
abstract: This study reports the results of analysis concerning some chemical characteristics of 63 samples of tomato juice and paste. Copper was determined by atomic absorption spectrometry and its average content was 32 ppm. This is not a critical value for human health and results below the upper limit provided by law of several european and not european countries.
mesh_terms: D003300:Copper / Q000032:analysis; D005506:Food Contamination; D005638:Fruit
chemical_list: D003300:Copper
vernacular_title: Contaminazione da rame di succhi e concentrati di pomodoro di produzione nazionale