Determination of total mercury in seafood by cold...

Food Chemistry 2005 Vol. 91; Iss. 3

Determination of total mercury in seafood by cold vapor-atomic absorption spectroscopy (CVAAS) after microwave decomposition

Susan C. Hight, John Cheng
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Volume:
91
Year:
2005
Language:
english
Pages:
14
DOI:
10.1016/j.foodchem.2004.10.004
File:
PDF, 377 KB
english, 2005
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