Determination of selenium in meat products by hydride generation atomic absorption spectrometry - Selenium levels in meat, organ meats, and sausages in Spain

Journal of Agricultural and Food Chemistry

Volumn 44, Issue 6, 1996, Pages 1494-1497

  Díaz Alarcón, Juana P ^a   Navarro Alarcón, Miguel ^a   López García De La Serrana, Herminia ^a   López Martínez, María C ^a  

^a UNIVERSITY OF GRANADA   (Spain)

Author keywords

Daily dietary intake; HG AAS; Selenium, in meat, organ meats, and sausages

Indexed keywords

GALLUS GALLUS;

EID: 2842586090     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf950702l     Document Type: Article

References (38)

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