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QUANTITATIVE DETERMINATION OF THE ELEMENTAL, FERROUS, FERRIC, SOLUBLE, AND COMPLEXED IRON IN FOODS

✍ Scribed by KENNETH LEE; F. M. CL YDESDALE

Book ID
108803777
Publisher
Institute of Food Technologists
Year
1979
Tongue
English
Weight
747 KB
Volume
44
Category
Article
ISSN
0022-1147

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πŸ“œ SIMILAR VOLUMES

The determination of ascorbic acid in ca
The determination of ascorbic acid in canned foods containing ferrous iron
✍ T. L. Parkinson πŸ“‚ Article πŸ“… 1952 πŸ› John Wiley and Sons 🌐 English βš– 487 KB πŸ‘ 1 views

## Abstract Interference by ferrous iron in the determination of ascorbic acid in canned foods can be eliminated by passing an oxalic acid extract through the cation‐exchange resin Zeo‐Karb 215. This method has given satisfactory results when tested on a number of canned food products. The average