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The determination of nitrate in cured meat products. A comparison of the HPLC UV/VIS and Cd/spectrophotometric methods

 

作者: A. Alonso,   B. Etxaniz,   M. D. Martinez,  

 

期刊: Food Additives & Contaminants  （Taylor Available online 1992）
卷期: Volume 9, issue 2  

页码: 111-117

 

ISSN:0265-203X

 

年代: 1992

 

DOI:10.1080/02652039209374054

 

出版商: Taylor & Francis Group

 

关键词: nitrate;spiced Spanish sausage;HPLC;cadmium;comparison

 

数据来源: Taylor

 

摘要:

A comparison of the traditional spectrophotometric method, with prior application of a reducing Cd column, and a high performance liquid chromatography method with an anion exchanging column for the determination of nitrate in spiced Spanish sausage, was carried out.

 

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