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Abstract
The tin content of stored, canned, evaporated milk was measured by atomic absorption spectrophotometry for times of storage from 0–10 months. The results show that tin content increased linearly with storage time. The implications of these results are discussed in the light of present knowledge about toxicity of tin.
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Notes
Present address: Department of Food Science and Nutrition, University of Strathclyde, Glasgow, G1 1SD, Scotland.