## Abstract A rapid quantitative Xβray spectrometric method of analysing meat and meat products for calcium, potassium, chlorine, sulphur, phosphorus and sodium is described. The freezeβdried sample is pelleted with cellulose powder and Xβray intensities from the elements of interest are compared w
Determination of calcium, potassium, chlorine, sulphur and phosphorus in foodstuffs by X-ray fluorescence spectrometry
β Scribed by Richard T. King
- Publisher
- John Wiley and Sons
- Year
- 1977
- Tongue
- English
- Weight
- 210 KB
- Volume
- 28
- Category
- Article
- ISSN
- 0022-5142
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