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Carrez precipitation

The determination of nitrite and nitrate in meat and sausage products is an important problem, because their tolerated concentrations are strictly limited. Sample preparation includes homogenization of the sample, its extraction with a 5% borax buffer in a hot water bath, and subsequent Carrez precipitation with 15% potassium hexacyanoferrate(II) and 30% zinc sulfate solution. [Pg.911]

See other pages where Carrez precipitation is mentioned: [Pg.406]    [Pg.1234]    [Pg.740]    [Pg.58]    [Pg.406]    [Pg.1234]    [Pg.740]    [Pg.58]    [Pg.115]    [Pg.291]    [Pg.460]    [Pg.461]    [Pg.1555]    [Pg.1231]    [Pg.738]    [Pg.141]    [Pg.141]   
See also in sourсe #XX -- [ Pg.3 , Pg.1231 ]



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