ESTIMATION OF ZINC AND COPPER IN RAW AND COOKED LEGUMES: AN INTERLABORATORY STUDY OF ATOMIC ABSORPTION AND X-RAY FLUORESCENCE SPECTROSCOPY-Reference-Cited by-同舟云学术

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ESTIMATION OF ZINC AND COPPER IN RAW AND COOKED LEGUMES: AN INTERLABORATORY STUDY OF ATOMIC ABSORPTION AND X-RAY FLUORESCENCE SPECTROSCOPY

Published:1979-11 Issue:6 Volume:44 Page:1711-1713
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

ROCKLAND L. B.,WOLF W. R.,HAHN D. M.,YOUNG R.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1979.tb09122.x/fullpdf

Reference9 articles.

1. W. Mertz, and W.E. Cornatzer, 1971 . "Newer Trace Elements in Nutrition ," p.256 . Marcel Dekker. Inc., New York.

Cited by 13 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Proximate composition and physico-chemical properties of improved dry bean (Phaseolus vulgaris L.) varieties grown in Ethiopia;LWT - Food Science and Technology;2005-06

2. Determination of oligoelements in wheat;Analytica Chimica Acta;1997-05

3. Mineral analysis of corn leaves by x‐ray fluorescence on ground versus unground leaf samples;Communications in Soil Science and Plant Analysis;1992-11

4. X‐ray fluorescence analysis of small leaf samples mixed with cellulose or boric acid;Communications in Soil Science and Plant Analysis;1992-03

5. Proximate composition and mineral and phytate contents of legumes grown in Sudan;Journal of Food Composition and Analysis;1989-03

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