A simple classical wet digestion technique for the determination of total mercury in fish tissue by cold-vapour atomic absorption spectrometry in a low technology environment

Food Chemistry

Volumn 123, Issue 3, 2010, Pages 936-940

  Voegborlo, R B ^a   Adimado, A A ^a  

^a KWAME NKRUMAH UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Ghana)

Author keywords

Automatic mercury analyser; Cold vapour atomic spectrometry; Decomposition; Fish; Total mercury

Indexed keywords

HYDROCHLORIC ACID; MERCURY; NITRIC ACID; PERCHLORIC ACID; SULFURIC ACID; WATER;

ANALYTIC METHOD; ANALYZER; ARTICLE; ATOMIC ABSORPTION SPECTROMETRY; AUTOMATIC MERCURY ANALYZER; CANNED FOOD; CHEMICAL COMPOSITION; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; DECOMPOSITION; DIGESTION; ENVIRONMENTAL TEMPERATURE; MERCURIALISM; NONHUMAN; PRODUCTIVITY; TECHNOLOGY; TEMPERATURE SENSITIVITY; VOLUMETRY; WET DIGESTION;

EID: 77954623066     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.04.059     Document Type: Article

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