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Sequential potentiometric determination of chloride and nitrate in meat products

✍ Scribed by R. Pérez-Olmos; R. Herrero; J.L.F.C. Lima; M.C.B.S.M. Montenegro

Book ID
108433943
Publisher
Elsevier Science
Year
1997
Tongue
English
Weight
822 KB
Volume
59
Category
Article
ISSN
0308-8146

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Chloride analysis was quite easy and salt contents of all butter and margarine samples were found to be less than 2 g NaCl/kg while those of cheese and meat products were above 10 g/kg. Nitrate analysis was not as easy as chloride analysis due to interferences of chloride and organic ions. These int