Publisher
Springer International Publishing
Reference16 articles.
1. Melini, V, Melini F (2021) Compositional and Nutritional Analysis. Galanakis, CM (ed). Innovative Food Analysis. Elsevier, San Diego, CA, USA. Provides a brief overview of wet and dryashing techniques and the relative advantage of microwave methods.
2. Akinyele, IO, Shokunbi, OS (2015) Comparative analysis of dry and wet digestion methods for the determination of trace and heavy metals in food. Food Chem 173: 682–684.
3. AOAC (Association of Official Analytical Chemists) International (2023) Official methods of analysis, 22nd edn. (On-line). AOAC International, Rockville, MD. This reference contains the official methods for many specific food ingredients. It may be difficult for the beginning student to follow.
4. ASTM (American Society for Testing and Materials) D4309-96 (2021) Standard sample digestion using closed vessel microwave technique for the determination of total metals in water.
5. Aurand LW, Woods AE, Wells MR (1987) Food composition and analysis. Van Nostrand Reinhold, New York. The chapters that deal with ash are divided by foodstuffs. General dry ashingprocedures are discussed under each major heading.