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Chemical and biological aspects of mercury in seafoods
Two open wet oxidation methods are described for the digestion of selected seafoods prior to total mercury determination using a cold vapour atomic absorption spectrophotometric technique. The first employs two acids (i.e. HNO3 and H2SO4) and two oxidants (i.e. KMnO4 and K2S2O8), and is suitable for...
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| Format: | Default Thesis |
| Published: |
1995
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| Online Access: | https://hdl.handle.net/2134/27859 |
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