Determination of Magnesium and Calcium in Foods by Atomic Absorption Spectrometry after Microwave Digestion: NMKL Collaborative Study

Autor: Jane Hvolbæk Nielsen, A Hirvonen, H Liukkonen-Lilja, Kaare Julshamn, S Lierhagen, H Berg, Harriet C Wallin, A Højgaard, M-L Johansson, I Meyland, J Engman, E Åsbø, Amund Maage, E Niemi

Publikováno v: Journal of AOAC INTERNATIONAL. 81:1202-1208

On the basis of results of the performed collaborative study, the 49th Annual General Meeting of the Nordic Committee on Food Analysis (NMKL) in The Faroe Islands, August 1995, approved this method to be printed and included in NMKL's collection of m

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5135a7cb053d27089064410ebf582a78
https://doi.org/10.1093/jaoac/81.6.1202

Determination of Total Phosphorus in Foods by Colorimetric Measurement of Phosphorus as Molybdenum Blue after Dry-Ashing: NMKL1 Interlaboratory Study

Autor: T K Pulliainen, Harriet C Wallin

Publikováno v: Journal of AOAC INTERNATIONAL. 77:1557-1561

A spectrophotometric method in which the sample is dry-ashed in the presence of zinc oxide, and total phosphorus content is measured colorimetrically as molybdenum blue was evaluated by 12 participating laboratories from the Nordic countries. The stu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5ff78c26d0aaae18bf35b9bb15b4566c
https://doi.org/10.1093/jaoac/77.6.1557

Determination Of Total Fat In Meat And Meat Products By Solvent Extraction After Hydrochloric Acid Hydrolysis:NmkL Interlaboratory Study

Autor: Lars-Börje Croon, Harriet C Wallin

Publikováno v: Croon, L-B & Wallin, H 1992, ' Determination Of Total Fat In Meat And Meat Products By Solvent Extraction After Hydrochloric Acid Hydrolysis : NmkL Interlaboratory Study ', Journal of the Association of Official Analytical Chemists, vol. 75, no. 6, pp. 1011-1015 . https://doi.org/10.1093/jaoac/75.6.1011

A gravimetric method including acid hydrolysis and solvent extraction according to SBR (Schmid, Bondzynski, and Ratzlaff) for the determination of total fat in meat and meat products was collaboratively studied in 12 laboratories. The study aimed at

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::661dd8a2c3d81512deee412d7cee00de
https://cris.vtt.fi/en/publications/19450aa1-ee61-412e-acc9-5e6959a778e4