Natić, Dejan, Center for Food Analysis, Zmaja od Noćaja 11, Belgrade, Serbia
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Journal of the Serbian Chemical Society Vol. 84 No. 4 (2019) - Biochemistry & Biotechnology
Influence of a storage conditions on migration of bisphenol A from epoxy–phenolic coating to canned meat products
Abstract PDF (2,200 kB) Supplementary Material (1.98 MB) Cover letter Fig. 1. IR spectra of dissolved uncured epoxy resin (A), uncured, dried resin (B), and cured resin scraped from the inner surface of the can (C) Fig. 2. Simplified curing process between epoxy and phenolic resin Fig. 3. Migration of BPA to BG and MB samples, during storage at 20 ï‚°C and 40 ï‚°C Fig. S-1. Calibration curve for LC-MS: peak area depending on BPA concentration Table S-I. The results of repeatability, standard deviation (SD), relative standard deviations (RSD) and recovery, for the samples of beef goulash and meatballs in tomato sauce Suppl Mat Response to Reviewers Table S-II. Nutritional composition and pH value changes during storage at 20 and 40 ï‚°C, for the samples of beef goulash and meatballs in tomato sauce Fig. S-2. pH values in samples of beef goulash and meatballs in tomato sauce at 20 ï‚°C and 40 ï‚°C in different time intervals Cover letter_Revised version Corr Table S-I Corr Table S-II CorrFig1 CorrFig3 CorrFigS-1 CorrFigS-2