ShareIon levels in fresh and processed spinach using ion chromatography.
Author(s) : VERA A., MURCIA M. A., GARCIA CARMONA F.
Type of article: Article
Summary
Anion (chlorine, NO3, SO4, PO4, OX) and cation (sodium, potassium, methane) contents of fresh, quick-frozen and canned spinach have been assessed. The effect of freezing and canning on reducing the nitrate contents is shown.
Details
- Original title: Ion levels in fresh and processed spinach using ion chromatography.
- Record ID : 1996-1658
- Languages: English
- Source: J. Food Qual. - vol. 18 - n. 1
- Publication date: 1995
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