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1995
Journal Article
Titel
Zur Bestimmung von Selen in Kakaoprodukten
Alternative
On the determination of Selenium in cocoa products
Abstract
In the following a survey is given on the problem of detection and occurance of selenium in cocoa products. A method of sample preparations procedere and AAS measurement is presented. The method was tested by standards reference materials BCR 60 and BCR 61. A comparison of selenium contents of raw cocoa with the finished cocoa products (milk-, semi-sweet- and bitter-sweet chocolate) was in good agreement with literature.