Determination of Iron in Foods by the Atomic Absorption Spectrophotometric and Colorimetric Methods
A competitive study of the determination of iron in a wide variety of foods was carried out using the atomic absorption spectrophotometric (AAS) and phenanthroline colorimetric methods. A total of156foods, belonging to 8 food groups were studied. FOT each food (determined in duplicate), ash soluti...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | en English |
| Published: |
1989
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| Online Access: | http://psasir.upm.edu.my/id/eprint/2676/1/Determination_of_Iron_in_Foods_by_the_Atomic_Absorption.pdf http://psasir.upm.edu.my/id/eprint/2676/ |
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