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韓國産 젓갈에 對한 硏究 (第1報)

Studies on the Jutt-Kals, the Korean fermented fish products(1)

한국생활과학연구원논총 1969년 2권 0호 p.103 ~ 109
윤혜정,
소속 상세정보
윤혜정 (  ) - 이화여자대학교 약학대학

Abstract


The Trace elements Contents of Jutt-Kals, the Korean fermented fish products are studied in this paper.
The chelate method is discussed for determinations of Calcium and Magnesium. The o-phenanthroline method using DU-Spectrophoto meter is discussed for the determination of Iron. And the polarographic method is discussed for the determinations of Nickel, Ainc, and Copper.
And applying the analytical methods discussed in the above, Fe, Ca, Mg, Ni, Cu and An contents of Jutt-Kals, are determined.
The results are shown at the Table 5, in the original paper.

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