Chromium determination in food by slurry sampling graphite furnace atomic absorption spectrometry using classical and permanent modifiers
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference18 articles.
1. Determination of lead, chromium, manganese and zinc in slurries of botanical and biological samples by electrothermal atomic absorption spectrometry using tungsten-containing chemical modifiers;Acar;Microchimica Acta,2005
2. Characterization of trace metals in vegetables by graphite furnace atomic absorption spectrometry after closed vessel microwave digestion;Bakkali;Food Chemistry,2009
3. Determination and levels of chromium in French wine and grapes by graphite furnace atomic absorption spectrometry;Cabrera-Vique;Journal of Agricultural and Food Chemistry,1997
4. Evaluation of various sample preparation procedures for the determination of chromium, cobalt and nickel in vegetables;Carlosena;Journal of Analytical Atomic Spectrometry,1997
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