Elemental Composition of Food Products - What you need to know


This presentation provides a broad overview of some of the considerations which need to be made when using elemental analytical techniques in the analysis of food products, with special reference to sodium and potassium.

Learning Objectives:

  • Selecting an appropriate analytical technique
  • Best practices in elemental analysis: FAAS, ICP-OES, ICP-MS
  • Sample introduction selection
  • System design considerations

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