Radosevic, A.A.RadosevicKnezevic, G.G.KnezevicBerghammer, A.A.Berghammer2022-03-032022-03-031995https://publica.fraunhofer.de/handle/publica/187410In 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.deAAS-methodAAS-Methodeashing under pressureBestimmungcocoa productdeterminationDruckaufschlußSchokoladeSelenselenium664688journal article