Determination of arsenic, tin and antimony in food by hydride generation atomic absorption spectrometry - Yoshida, K. (Fukui-ken. Inst. of Public Health (Japan)); Watanabe, T; Morisaka, Y; Tanida, K; Hasegawa, T (Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1986)
Keywords: ANALISIS QUIMICO; ANALYSE CHIMIQUE; ANTIMOINE; ANTIMONIO; ANTIMONY; ARROZ; ARSENIC; ARSENICO; atomic absorption spectrometry; CHEMICAL ANALYSIS; COQUILLAGES ET CRUSTACES; ESPECTROMETRIA; ESTANO; ETAIN; FISHES; HORTALIZAS; hydride generation; LEGUME; MARISCOS; PECES; POISSON (ANIMAL); RICE; RIZ; SHELLFISH; sodium borohydride; SPECTROMETRIE; SPECTROMETRY; TIN; VEGETABLES