USE OF MIP OES AND F AAS/AES FOR DETERMINATION OF Ca, K, Na AND Mg IN BRAZILIAN CREAM CHEESE
In this work, two sample preparation procedures for subsequent determination of Na, K, Ca and Mg by techniques of atomic spectrometry in samples of Brazilian cream cheese were evaluated. The determinations were performed on two equipments, F AAS and MIP OES, which presented similar results, being ev...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Sociedade Brasileira de Química
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| Series: | Química Nova |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422017000700711&lng=en&tlng=en |