Spectrofluorimetric determination of tin in canned foods

Journal of Hazardous Materials

Volumn 137, Issue 3, 2006, Pages 1631-1635

  Manzoori, Jamshid L ^a   Amjadi, Mohammad ^a   Abolhasani, Djafar ^a  

^a UNIVERSITY OF TABRIZ   (Iran)

Author keywords

Canned food; Mixed micelles; PAN; Spectrofluorimetry; Tin determination

Indexed keywords

CANNED FOOD; MIXED MICELLES; PYRIDYLAZO-2-NAPHTOL (PAN); SPECTROFLUORIMETRY;

COMPLEXATION; MICELLES; NEGATIVE IONS; POSITIVE IONS; SURFACE ACTIVE AGENTS; TIN;

FOOD PRESERVATION;

TIN;

COMPLEXATION; FOOD PRESERVATION; MICELLES; NEGATIVE IONS; POSITIVE IONS; SURFACE ACTIVE AGENTS; TIN;

FLUORESCENCE SPECTROSCOPY; FOOD; GRAPHICAL METHOD; LIGAND; SURFACTANT; TIN;

ARTICLE; CALIBRATION; CANNED FOOD; ION TRANSPORT; SPECTROFLUOROMETRY; STANDARDIZATION; SURFACE PROPERTY;

FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; SOLUTIONS; SPECTROMETRY, FLUORESCENCE; SURFACE-ACTIVE AGENTS; TIN;

EID: 33748890925     PISSN: 03043894     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jhazmat.2006.04.058     Document Type: Article

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