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Difficulties in the determination of total chromium in food



Difficulties in the determination of total chromium in food



Proceedings of the Nutrition Society of Australia 10: 165



Wet digestion and ashing techniques were tested for their suitability as a sample preparation method in the estimation of total chromium in food. The most successful method involved soaking the food samples overnight in a nitric-sulphuric acid mixture before slow digestion under reflux but there were still problems with foodstuffs high in fat.

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Accession: 001336458

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