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dc.contributor.authorFišera, Miroslavcs
dc.contributor.authorKráčmar, Stanislavcs
dc.contributor.authorVelichová, Helenacs
dc.contributor.authorFišerová, Lenkacs
dc.contributor.authorBurešová, Pavlacs
dc.contributor.authorTvrzník, Pavelcs
dc.date.accessioned2019-09-11T20:53:02Z
dc.date.available2019-09-11T20:53:02Z
dc.date.issued2019-05-28cs
dc.identifier.citationPotravinarstvo Slovak Journal of Food Sciences. 2019, vol. 13, issue 1, p. 369-377.en
dc.identifier.issn1337-0960cs
dc.identifier.other157936cs
dc.identifier.urihttp://hdl.handle.net/11012/180651
dc.description.abstractThe article deals with optimization of trace- and ultratrace analysis methods such as ICP-OES or ETA-AAS for charting resources of tin forms in foodstuffs.en
dc.formattextcs
dc.format.extent369-377cs
dc.format.mimetypeapplication/pdfcs
dc.language.isoencs
dc.publisherHACCP Consultingcs
dc.relation.ispartofPotravinarstvo Slovak Journal of Food Sciencescs
dc.relation.urihttps://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1041cs
dc.rightsCreative Commons Attribution 3.0 Unportedcs
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/cs
dc.subjectfoodsen
dc.subjecttinen
dc.subjectspeciation of organotinen
dc.subjectHG-ICP-OESen
dc.subjectHPLC-ETA-AASen
dc.titleTin compounds in food – their distribution and determinationen
thesis.grantorVysoké učení technické v Brně. Fakulta chemická. Ústav chemie a technologie ochrany životního prostředícs
sync.item.dbidVAV-157936en
sync.item.dbtypeVAVen
sync.item.insts2019.09.11 22:53:02en
sync.item.modts2019.09.11 22:22:25en
dc.coverage.issue1cs
dc.coverage.volume13cs
dc.identifier.doi10.5219/1041cs
dc.rights.accessopenAccesscs
dc.rights.sherpahttp://www.sherpa.ac.uk/romeo/issn/1337-0960/cs
dc.type.driverarticleen
dc.type.statusPeer-revieweden
dc.type.versionpublishedVersionen


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Creative Commons Attribution 3.0 Unported
Except where otherwise noted, this item's license is described as Creative Commons Attribution 3.0 Unported