Determination of Nitrate Ion in Cheese and Sake

The Japanese official analysis method for determination of nitrate ions in food products used as food additives is associated with various challenges. In some kinds of cheese, the extract becomes suspended. The volume of extracted solution is often not accurate owing to the presence of residues in t...

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Veröffentlicht in:	Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 2020/12/25, Vol.61(6), pp.229-234
Hauptverfasser:	Sasaki, Takahiro, Tahara, Shoichi, Toyohara, Ritsuko, Morikawa, Mari, Sakamaki, Narue, Sadamasu, Yuki, Ushiyama, Keiko, Yamajima, Yukiko, Kobayashi, Chigusa
Format:	Artikel
Sprache:	jpn
Schlagworte:	Animals Cartridges Cheese Cheese - analysis Chromatography, High Pressure Liquid Dairy products food additive Food additives Food Analysis - methods Food production High performance liquid chromatography HPLC Hydroxides Impurities Ions Lipids Liquid chromatography Milk Molecular sieves nitrate Nitrates Nitrates - analysis Reproducibility of Results Residues sake Sodium Sodium hydroxide Solid Phase Extraction Solid phases Suction Vacuum filtration Water purification
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