ICAR Research Data Repository for Knowledge Management
An improvement in the method of ashing of canned foods for the estimation of tin.
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/3005/
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| Title |
An improvement in the method of ashing of canned foods for the estimation of tin.
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| Creator |
Gowramma, R. V.
Radhakrishniah, Setty Mahadeviah, M. Sastry, M. V. Sastry, L. V. L. Bhatnagar, H. C. |
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| Subject |
07 Metal Corrosion
01 Canning |
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| Description |
A method involving dry ashing along with a mix-tute of potassium dihydrogen phosphate and mag~ nesium nitrate is described. Ashing is quick with no volatilization or tin. The method is simple, precise, t'equires minimum of pt'ecautions and is satisfactory fol' the l'outine estimation of tin in canned foods. |
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| Date |
1970
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/3005/1/Journal%20of%20Food%20Science%20and%20Technology%2C%20VoL%207%2C%20March%201970%2C%20pp.%2037-38.pdf
Gowramma, R. V. and Radhakrishniah, Setty and Mahadeviah, M. and Sastry, M. V. and Sastry, L. V. L. and Bhatnagar, H. C. (1970) An improvement in the method of ashing of canned foods for the estimation of tin. Journal of Food Science and Technology, 7 (1). 37-38, 4 ref.. |
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