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Arsenic and Tin in Foods: Reviews of Commonly Used Methods of Analysis (Revised September 1978)

dc.contributorEurope Officeen_US
dc.contributor.authorFood and Agriculture Organization of the United Nationsen_US
dc.contributor.otherUnited Nations Environment Programmeen_US
dc.contributor.otherWorld Health Organizationen_US
dc.coverage.spatialGlobalen_US
dc.date.accessioned2018-02-01T06:50:01Z
dc.date.available2018-02-01T06:50:01Z
dc.date.issued1979
dc.identifier.isbn92-5-100727-6en_US
dc.identifier.urihttps://wedocs.unep.org/20.500.11822/22695
dc.descriptionArsenicals have been known for centuries to be toxic to all forms of life. The trivalent form of arsenic is considerably more toxic than the pentavalent form. The use of arsenic trioxide as a poison prompted investigations into methods for its detection and determination in forensic situations. In fact, the detection of arsenic in trace amounts over a century ago can be considered as one of the earliest examples of trace analysis in food chemistryen_US
dc.formatTexten_US
dc.languageEnglishen_US
dc.publisherFood and Agriculture Organization of the United Nationsen_US
dc.rightsPublicen_US
dc.subjectARSENICen_US
dc.subjectTINen_US
dc.subjectFOODen_US
dc.titleArsenic and Tin in Foods: Reviews of Commonly Used Methods of Analysis (Revised September 1978)en_US
wd.identifier.sdgSDG 3 - Good Health and Well-beingen_US
wd.identifier.sdgiohttp://purl.unep.org/sdg/SDGIO_00000037


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