• Corpus ID: 38637196

Determination of Metals in Foods by Atomic Absorption Spectrometry after Dry Ashing : NMKL 1 Collaborative Study

@inproceedings{AdministrationDeterminationOM,
  title={Determination of Metals in Foods by Atomic Absorption Spectrometry after Dry Ashing : NMKL 1 Collaborative Study},
  author={National Food Administration}
}
A method for determination of lead, cadmium, zinc, copper, and iron in foods by atomic absorption spectrometry (AAS) after dry ashing at 450 °C was collaboratively studied in 16 laboratories. The study was preceded by a practice round of familiarization samples and another round in which solutions were distributed and the metals were determined directly by AAS. The study included 5 different foods (liver paste, apple sauce, minced fish, wheat bran, and milk powder) and 2 simulated diets. A… 

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References

Metals, Determination by Atomic Absorption Spectrophotometry in Foodstuffs

  • Official Methods of Analysis
  • 1990