Effects of cooking methods towards concentration of calcium, copper and nickel in salted fish / Nurhafizah Muhd Zakri
This experiment was done to compare the concentration of calcium, nickel and copper in different salted fish species using Atomic absorption spectrometry (AAS) and to compare the effect of two cooking methods on the metals' content in these salted fish. Standard solution of 0.2, 0.4, 0.6, 0.8 a...
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| Format: | Thesis |
| Language: | English |
| Published: |
2010
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| Online Access: | https://ir.uitm.edu.my/id/eprint/103891/1/103891.pdf https://ir.uitm.edu.my/id/eprint/103891/ |
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