Determination of sodium in foods by flame atomic absorption spectrometry after microwave digestion: NMKL interlaboratory study.

@article{Julshamn2005DeterminationOS,
  title={Determination of sodium in foods by flame atomic absorption spectrometry after microwave digestion: NMKL interlaboratory study.},
  author={Kaare Julshamn and Per Lea and Hilde Skaar Norli},
  journal={Journal of AOAC International},
  year={2005},
  volume={88 4},
  pages={1212-6}
}
Nine laboratories participated in an interlaboratory method performance (collaborative) study of a method for the determination of sodium in foods by flame atomic absorption spectrometry after wet digestion, using a microwave oven technique. Before the study, the laboratories were able to practice on samples with defined sodium levels (pretrial test). The method was tested on a total of 6 foods (broccoli, carrot, bread, saithe fillet, pork, and cheese) with sodium concentrations of 1480-8260 mg… CONTINUE READING

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