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EVALUATION OF MEAT PRODUCTS BY FLUORESCENCE MICROSCOPY

✍ Scribed by P. VELINOV; R.G. CASSENS; M.L. GREASER; J.D. FRITZ; M.E. CASSENS

Book ID: 111343453
Publisher: John Wiley and Sons
Year: 1991
Tongue: English
Weight: 749 KB
Volume: 2
Category: Article
ISSN: 1046-0756
DOI: 10.1111/j.1745-4573.1991.tb00441.x

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## Abstract A rapid quantitative X‐ray spectrometric method of analysing meat and meat products for calcium, potassium, chlorine, sulphur, phosphorus and sodium is described. The freeze‐dried sample is pelleted with cellulose powder and X‐ray intensities from the elements of interest are compared w