Comparison of graphite furnace and hydride generation atomic absorption spectrometry for the determination of selenium status in chicken meat

Food Chemistry

Volumn 104, Issue 2, 2007, Pages 868-875

  Bohrer, Denise ^a   Becker, Emilene ^a   do Nascimento, Paulo Cícero ^a   Dessuy, Morgana ^a   de Carvalho, Leandro Machado ^a  

^a FEDERAL UNIVERSITY OF SANTA MARIA   (Brazil)

Author keywords

Chicken meat; Comparison HGAAS and GFAAS; Sample digestion; Selenium status

Indexed keywords

GRAPHITE; HYDROCHLORIC ACID; SELENIUM; SOLVENT;

ANIMAL TISSUE; ARTICLE; ATOMIC ABSORPTION SPECTROMETRY; CHICKEN; CONTROLLED STUDY; DIGESTION; EXTRACTION; HIGH TEMPERATURE PROCEDURES; MEAT; MUSCLE; NONHUMAN; SKIN; SPIKE WAVE; STANDARD; ULTRAVIOLET RADIATION;

EID: 34247539411     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.10.008     Document Type: Article

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