Berghammer, A.A.BerghammerKnezevic, G.G.Knezevic2022-03-032022-03-031994https://publica.fraunhofer.de/handle/publica/185375By means of flamme-AAS-technique, we determined aluminium content in raw cocoa beans and in finished products. Results have shown that these are as a rule in the same order of magnitude as with other foodstuffs. The metal content of finished cocoa products is evidently influenced by the following factors: raw cocoa origin, content of cocoa mass and metal content of other raw materials.deAnalysedeterminationFertigproduktfinished productmetalMetallraw cocoa beanRohkakao664688journal article