A Method for the Quantitative Analysis of Iron Speciation in Meat by Using a Combination of Spectrophotometric Methods and High-Performance Liquid Chromatography Coupled to Sector Field Inductively Coupled Plasma Mass Spectrometry-Reference-Cited by-同舟云学术

A Method for the Quantitative Analysis of Iron Speciation in Meat by Using a Combination of Spectrophotometric Methods and High-Performance Liquid Chromatography Coupled to Sector Field Inductively Coupled Plasma Mass Spectrometry

Published:2001-08-18 Issue:18 Volume:73 Page:4422-4427
ISSN:0003-2700
Container-title:Analytical Chemistry
language:en
Short-container-title:Anal. Chem.

Author:

Harrington C. F.¹,Elahi S.¹,Merson S. A.¹,Ponnampalavanar P.¹

Affiliation:

1. LGC (Teddington) Ltd., Queens Road, Teddington, Middlesex, TW11 0LY, U.K.

Publisher

American Chemical Society (ACS)

Subject

Analytical Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/ac010279h

Reference23 articles.

1. Reddy, M. B.; Chidambaram, M. V.; Bates, G. W. InIron Transport inMicrobes, Plants, and Animals; Winkelmann, G.; van der Helm, D., Neilands, J. B., Eds.; VCH: New York, 1987; pp 429−443.

2. Color, Pigment and Iron Content of Meat Loaves with Blood, Blood Emulsion, or Mechanically Deboned Meat Added

3. Quantitative determination of myoglobin and haemoglobin in beef by high-performance liquid chromatography

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