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Elemental Analysis of Coffee: a Comparison of ICP-MS and AAS Methods
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- Source:Czech Journal of Food Sciences (Czech Republic), Jul 2014, v. 32(4) p. 354-359.
- Subject Terms:Research methods; Food contamination and toxicology; NUTRIENTES MINERALES; CHEMICAL COMPOSITION; PLOMB; INNOCUITE DES PRODUITS ALIMENTAIRES; ELEMENT CHIMIQUE; ISOTOPES; PLOMO; INDE; ISOTOPOS; MASS SPECTROMETRY; LEAD; INDIA; CADMIO; FEVE DE CAFE; TECHNIQUE ANALYTIQUE; CHROME; SUSTANCIAS TOXICAS; VELOCIDAD; ETIOPIA; FOOD SAFETY; COLOMBIE; KENYA; CALIDAD; ISOTOPE; CROMO; TIEMPO; NIQUEL; CINC; CUIVRE; HONDURAS; PRODUIT ALIMENTAIRE; MAGNESIUM; CHROMIUM; COFFEE BEANS; COPPER; MINERAL NUTRIENTS; ESPECTROMETRIA DE MASAS; SUBSTANCE NUTRITIVE MINERALE; COLOMBIA; TEMPS; TOXIC SUBSTANCES; CALCIUM; FOODS; SPECTROMETRIE D'ABSORPTION ATOMIQUE; VELOCITY; FER; CAFE; MANGANESO; SEMILLA DE CAFE; NICKEL; SUBSTANCE TOXIQUE; TIME; QUALITY; EVALUACION; ESPECTROMETRIA DE ABSORCION ATOMICA; MANGANESE; COMPOSICION QUIMICA; SPECTROMETRIE DE MASSE; QUALITE; COFFEE; ELEMENTOS QUIMICOS; TECNICAS ANALITICAS; MAGNESIO; CADMIUM; VITESSE; COBRE; HIERRO; ELEMENTS; INOCUIDAD ALIMENTARIA; IRON; ALIMENTOS; ETHIOPIA; KENIA; ETHIOPIE; ATOMIC ABSORPTION SPECTROMETRY; ZINC; COMPOSITION CHIMIQUE; EVALUATION; CALCIO; ANALYTICAL METHODS
- Document Type:Article
- Language:English
- Online Access:
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