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

Food Chemistry

Volumn 91, Issue 3, 2005, Pages 557-570

  Hight, Susan C ^a   Cheng, John ^a  

^a CENTER FOR DRUG EVALUATION AND RESEARCH   (United States)

Author keywords

CVAAS; Microwave decomposition; Seafood; Total Hg

Indexed keywords

GOLD; HYDROCHLORIC ACID; MERCURY; NITRIC ACID; SELENIUM; SODIUM CHLORIDE;

ANALYTIC METHOD; ANIMAL TISSUE; ARTICLE; COLD VAPOR ATOMIC ABSORPTION SPECTROSCOPY; CONTROLLED STUDY; DECOMPOSITION; DEGRADATION KINETICS; FOOD ANALYSIS; FOOD COMPOSITION; FOOD CONTAMINATION; METAL RECOVERY; MICROWAVE RADIATION; NONHUMAN; QUANTITATIVE ANALYSIS; SEA FOOD; SPECTROSCOPY;

ANIMALIA;

EID: 11144335222     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.10.004     Document Type: Article

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