Tin compounds in food – their distribution and determination

Abstract
The 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.
Description
Citation
Potravinarstvo Slovak Journal of Food Sciences. 2019, vol. 13, issue 1, p. 369-377.
https://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1041
Document type
Peer-reviewed
Document version
Published version
Date of access to the full text
Language of document
en
Study field
Comittee
Date of acceptance
Defence
Result of defence
Document licence
Creative Commons Attribution 3.0 Unported
http://creativecommons.org/licenses/by/3.0/
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