HIGH-TEMPERATURE DRY ASHING OF FOODS FOR ATOMIC-ABSORPTION SPECTROMETRIC DETERMINATION OF LEAD, CADMIUM, AND COPPER

被引：26

作者：

FEINBERG, M

DUCAUZE, C

机构：

[1] INST NATL AGRON,CHIM ANALYT LAB,16 RUE CLAUDE BERNARD,F-75231 PARIS 05,FRANCE

[2] MINIST AGR,CENT HYG ALIMENT LAB,DIRECT QUALITE,SERV VET,F-75015 PARIS,FRANCE

来源：

关键词：

D O I：

10.1021/ac50051a052

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

引用

页码：207 / 209

页数：3

共 8 条

[1] DETERMINATION OF METALS IN FOODS - REVIEW [J].

CROSBY, NT .

[2]

FEINBERG, 1978, B SOC CHIM FRANCE, P419

[3]

FEINBERG M, 1979, THESIS PARIS, pCH2

GORSUCH, TT .

[5]

HINCHEN JD, 1969, PRACTICAL STATISTICS, pCH4

[6]

HOLAK W, 1977, J ASSOC OFF ANA CHEM, V60, P239

MENDEN, EE ;

BROCKMAN, D ;

CHOUDHURY, H ;

PETERING, HG .

[8]

1972, OFFICIAL METHODS ANA, pCH25