The mercury and selenium contents of fresh seafood were determined, respectively, by means of cold vapor atomic absorption spectroscopy (CVAAS) and hydride-generation atomic absorption spectrometry (HGAAS). All the values obtained were lower than the European Union's legal limit of 0.5 mg/kg fresh f
β¦ LIBER β¦
Determination of mercury and organic mercury contents in Malaysian seafood
β Scribed by S. A. Rahman; A. K. Wood; S. Sarmani; A. A. Majid
- Publisher
- Springer
- Year
- 1997
- Tongue
- English
- Weight
- 307 KB
- Volume
- 217
- Category
- Article
- ISSN
- 1588-2780
No coin nor oath required. For personal study only.
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